INGREDIENTS:
- 6 oz Fish, halibut, Atlantic and Pacific, raw
- 1 teaspoon Oil, sesame, salad or cooking
- 1 table spoon coconut aminos
- 1 teaspoon Soy sauce made from soy (tamari)
- 1/3 table spoon Red Boat Fish Sauce
- 1 tablespoon chopped Onions, spring or scallions (includes tops and bulb), raw
- 1/4 teaspoon Garlic, raw
- 1 -1/2 tsp grated fresh ginger root
- 3 sprigs Coriander (cilantro) leaves, raw
DIRECTIONS:
Rinse and pat dry halibut and place on a steamer tray over about 1 inch of water. You don’t want the fish to touch the water. Bring to a gentle boil and steam for about 8-12 minutes depending on thickness. While fish is steaming in small sauce pan heat together the toasted sesame oil, green onion, garlic, ginger, coconut aminos, fish sauce, and organic tamari let simmer for about 3 minutes when halibut is cooked remove and place on serving dish and pour sauce over the halibut and sprinkle with fresh cilantro.
Makes one serving.
Nutrition Information per Serving
Calories: 222.22
Fat: 6.81g
Carb: 4.21g
Protein: 33.77g
NOTE: The soy sauce that I use is Ohsawa Organic Tamari which is gluten free, it is also a naturally fermented soy from japan where they actually ferment the soy for at least 24 full months in cedarwood kegs they way soy sauce should be made. I don’t recommend using a cheap alcohol based soy sauce for health reason.