Asian-Style Stir-Fried Halibut

Asian-Style Stir-Fried Halibut
  • 4 servings
  • 0:06 Preparation
  • 0:12 Cooking
  • 0:18 Total Time


Add all
  • 3 Tbsp.
    (45 mL)

    chopped, dry shallots

  • 2/3 cup
    (170 mL)

    sesame oil

  • 1 tsp.
    (5 mL)

    chopped garlic

  • 1

    fresh ginger root, peeled and grated

  • 1 tsp.
    (5 mL)

    chopped, fresh lemongrass

  • 1/2 tsp.
    (2 mL)

    chopped Finger Hot pepper

  • 1/2 cup
    (120 g)

    daikon radish, minced

  • 1/2 cup
    (125 mL)

    whole cashews

  • 1/4 cup
    (60 mL)

    white wine

  • 1/2 cup
    (125 mL)

    35% cooking cream

  • sea salt and white pepper to taste

  • 1

    red pepper, minced

  • 6

    nappa cabbage

  • 2

    halibut loin



Brown the shallot in 1 Tbsp. (15 mL) of the sesame oil. Add the garlic, ginger, lemongrass, hot pepper, radish and nuts. Cook for 1 minute.

Add the wine and reduce to half. Fold in the cream and cook for 2 minutes. Adjust the seasoning and set aside.


In a hot frying pan, sauté the cabbage and red pepper with 1 Tbsp. (15 mL) of the sesame oil. Set aside.


Salt and pepper halibut; lightly flour.

In a frying pan, heat oil and cook halibut about 2 to 3 minutes on each side or until flesh is opaque.

Serve with the cabbage and sauce.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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