Soak dried lily flowers and wood ear mushrooms separately in warm water for 20 minutes until softened. Squeeze out excess water. Trim the hard ends of lily flowers and tie them into knots. Slice wood ear mushrooms into thin strips.
Pat halibut fillet dry with paper towels. Place on a heatproof plate.
Arrange half of the julienned ginger, dried lily flowers, and wood ear mushrooms over the fish.
Prepare a steamer by bringing water to a rolling boil. Place the plate with the fish into the steamer.
Steam for 8-10 minutes, or until the fish is cooked through and flakes easily. Cooking time may vary based on fillet thickness.
While the fish is steaming, prepare the sauce: In a small bowl, combine light soy sauce, sesame oil, sugar, and water. Stir until sugar dissolves.
Carefully remove the steamed fish from the steamer. Discard any excess liquid from the plate.
Top the fish with the remaining julienned ginger and julienned green onions.
Heat cooking oil in a small pan until smoking hot. Carefully pour the hot oil over the ginger and green onions on the fish to release their aroma.
Drizzle the prepared sauce over the fish and serve immediately.
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