Sake Steamed Halibut and Manila Clams with Yellow Bean Sauce
1 lb skin on halibut fillet, cut into 1.5inch cubes
1 lb manila clams, rinced
5 stalks scallions, thinly cut
4-5oz ginger, peeled and cut into thin matchsticks
3 tbsp yellow bean sauce
½ cup peanut oil
1 cup sake
1 cup water
2 tsp salt
Salt the halibut.
Add the sake and water in a large deep pan, bring it to boil on high heat.
Add the halibut, clam then place the lid to steam until all the clams are open.
While the fish is cooking, heat the peanut oil in the separate pan until it starts to smoke.
Place the fish and clams using fish spatula on a large platter, place the yellow bean sauce, scallion and ginger on top.
Pour the hot peanut oil using basting spoon sizzling the ginger and scallion.
Serve with steamed rice.
Optionally, use the remaining broth to make soup by adding water to adjust the saltiness. Add tofu and scallion.