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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