Steamed Halibut with Ponzu Sauce

1. Prep and Season

Season your halibut fillets evenly with salt on both sides. Allow it to sit for at least 10 minutes. This allows the salt to penetrate the fish. Place a steamer on the stove on high heat. Make sure that there's enough water without so much that it'll touch the bottom of the steamer basket.

2. Make the Sauce

In a bowl, combine the soy sauce, lemon juice, orange juice, mirin, katsuobushi, kombu, and lemon zest. Stir the mixture well until all ingredients are well combined. Ideally let the sauce steep overnight or for a few hours, but you can enjoy it right away if needed. This allows the flavors to meld together, creating a well-balanced and complex sauce.

3. Steam the Fish

While the ponzu sauce is steeping, place the seasoned halibut fillets in the basket of the steamer and cover. Steam for 8-10 minutes or until the fish just starts to flake when gently pressed. Be careful not to overcook the fish, as it can become tough and dry.

4. Serve

Once the halibut is cooked, remove it from the steamer. Strain your ponzu sauce through a fine sieve to remove any solids. Drizzle the ponzu sauce over the steamed halibut and serve immediately.