Chinese Five-Spice Halibut with Pickled Red Pepper & Ginger

Chinese Five-Spice Halibut with Pickled Red Pepper & Ginger
Photo by Scott Phillips

Ingredients

  • ½ Tbs. peeled and very finely julienned ginger (from a knob about ½ x 1-½ inches)
  • 1 clove garlic, thinly sliced
  • 4 skinless halibut fillets (about 6 oz. each)
  • 1-½ tsp. kosher salt
  • 1 tsp. five-spice powder
  • 1 tsp. peanut, vegetable, or grapeseed oil
  • 2/3 cup very thinly sliced red bell pepper (from about half a pepper)
  • + 9 more ingredients
    • 1 scallion, trimmed, cut crosswise into 1-½-inch lengths, and thinly slivered lengthwise
    • 1 Tbs. light brown sugar
    • 2 Tbs. mirin
    • ½ tsp. freshly ground black pepper
    • 3 Tbs. peanut, vegetable, or grapeseed oil
    • 2 Tbs. plain seasoned rice vinegar
    • 1/8 tsp. cayenne
    • 1 Tbs. finely grated orange zest
    • 1 tsp. Asian sesame oil

Heat the oven to 425°F. In a heatproof bowl, stir together the bell pepper and ginger. In a small saucepan, heat the oil over medium-high heat. When the pan is hot, add the garlic and stir until lightly golden, about 1 minute. Add the vinegar, mirin, and 2 Tbs. water and bring to a boil. Pour t...

View full recipe at Fine Cooking

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