Boiled Halibut
Ingredients
Directions
Prepare
Wash the halibut in plenty of cold water.
Place the halibut in a pot with 20 cups of cold salted water.
Cook and serve
Boil until the flakes begin to separate.
Drain the halibut and serve with your choice of fish sauce.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Halibut
- Forms the main body of the dish; its protein sets and flakes as it cooks.
- Fish sauce
- Adds salty, savory depth to the plain boiled fish at serving.
The step that matters
Boil until the flakes begin to separate. Fish proteins tighten and squeeze out moisture as they heat, so overcooking leaves the flesh dry and tough. Pulling it once the flakes just start to separate keeps it moist and tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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