Sesame Orange Wild Pacific Halibut Bowl

By: Chef and Fisherman Wes Erikson

 

Wild Pacific Halibut:

  • ½ cup - low sodium soy sauce

  • ½ cup - orange juice (fresh squeezed is best)

  • 2 Tbsp - honey

  • 1 Tbsp - chopped fresh ginger

  • 1 Lb - Pacific Wild Halibut fillet, cut into 1-inch cubes

  • 1 tsp - salt

  • 2 Tbsp - sesame oil

  • 1 cup - mango cubes

  • 1 cup - red radish, sliced

  • 1 - avocado, sliced

  • 1 - green onion chopped

  • 1 cup - cooked soybeans

  • 1 - red Thai pepper (optional)

  • ¼ cup - toasted black and white sesame seeds

  • fresh cilantro for garnish

 
DIRECTIONS

  1. Mix soy sauce, orange juice, honey, and ginger. Divide in half.

  2. Place the Wild Pacific Halibut cubes in a zippered bag and add ½ the orange juice mix and all the salt, then squeeze out air and place in the fridge for anywhere from 1 to 24 hours.

  3. Remove halibut from fridge and strain it.

  4. Begin cooking the rice. While rice is cooking prepare the mango, radish, avocado, green onion, soybeans and pepper. Then, 5 minutes before rice has finished cooking, heat sesame oil in a non-stick pan on high until just smoking. Add the strained halibut, cook for 1 minute then turn it and cook for another minute. Add remaining orange sauce, and after 1 more minute, turn heat off.

  5. In 3 large bowls place 1 cup of rice in each. Sprinkle with sesame seeds and assemble soybeans, avocado, mango, green onion and radish around the edges. Place halibut equally in the center of each dish, then drizzle with all the sauce from the pan.

  6. Garnish with cilantro and red pepper, and serve immediately

Serves 3

All rights reserved. Featured with permission.

April 2022

This project is supported by the BC Government Buy BC Partnership Program: delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.

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