I must admit, this isn’t a new recipe. I’ve had this one for years and years and years and we love it! I am trying to figure out how to get fish in our diet a minimum of once a week and this is usually my go to when I’m in a pinch. I always have everything on hand, especially since some of the ingredients are on the exotic side and I don’t use them in anything but this. (As a side note, I don’t add the cilantro. I never have it on hand (the aphids LOVE it when I have it in my kitchen window herb garden) and my husband claims he doesn’t care for it).
So now that I’ve admitted that, I’ll now admit something else. This recipe was originally entitled “Halibut with Rice Wine”, but I call it “Asian Salmon”!!! Halibut is just so expensive, salmon is just so good for you and it has a lot of asian ingredients in it! Black bean sauce, mirin, rice wine vinegar… not your common pantry items, right?
I’ve made this recipe for many guests and everyone always raves about it. It’s just so flavorful, it’s hard not to like it. I steam some rice and broccoli and call it a meal. The sauce tastes good on every thing!
Some of the ingredients are odd, but I swear they’re worth every penny. You’ll buy this stuff and use it once a week in this recipe!
Halibut with Rice Wine
Adapted from allrecipes.com
- 1 teaspoon vegetable oil
- 1 shallots finely chopped
- 2 cloves garlic finely chopped
- 1 tablespoon black bean sauce
- 1/2 cup mirin (Japanese sweet wine)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 6 (4 ounce) fillets salmon skin removed
- 1 teaspoon sesame oil
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh cilantro