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Cantonese Sauce  Halibut

Cantonese Sauce


– 1/4 cup dry white wine
– 1/2 tsp. black soy sauce
– 1 teaspoon sesame oil



– 1 teaspoon minced fresh gingerroot
– grated zest of 1 orange
– 4 green onions, minced
– 4 halibut fillets
– Peanut oil for lubricating fish and greasing grill
– 2 medium cucumber, sliced horizontally, for garnish
– 1/4 cup minced fresh cilantro for garnish
– 4 green onions, cut into 1-1/2 inch slivers, for garnish
– grated zest of 1 orange, for garnish


1. Make the sauce: Mix together wine, soy sauce, and sesame oil in a small bowl. Cover sauce and set aside.

2. Grill halibut: Mix together ginger, zest of 1 orange and green onions. Brush fish with oil and sprinkle with ginger mixture. Arrange halibut fillets on a prepared grill. Cook for 5-6 minutes. Turn fish over with a spatula and continue cooking 2-3 minutes depending on a thickness of fish, until fish begins to flake when tested with a fork. Place halibut on platter and drizzle sauce over fish. Decoratively arrange cucumbers, cilantro, onions, and zest of 1 orange over fish. Serve hot or cold.

Yield 4 servings.

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