Sake Poached Halibut

One of two recipes sent to me from Alice Bradley: 1 pound halibut, cut in 4 pieces 1/2 cup sake 1/2 cup clam juice (from can is OK) 1 tablespoon grated fresh ginger 1 clove garlic, crushed 1 Tablespoon soy sauce 1 teaspoon sesame oil 2 green onions, sliced Mix the sake, clam juice, ginger, garlic, soy sauce and sesame oil in a wide pot and let simmer about 5 minutes. Add the halibut pieces and green onions and simmer gently over low heat for about 3-4 minutes, turn and simmer until the halibut is cooked through, about 3-4 minutes, or more depending on the thickness of the fish. Remove the fish from sauce to a heated plate and cover to keep warm. Raise the heat on the sauce and boil until reduced to about 1/2 cup. Pour over the halibut, and sprinkle with a thinly sliced green onion and a 1/2 teaspoon of toasted sesame seeds. This recipe can also be made using chopped fresh coriander/cilantro instead of green onions.

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