AirGO Steamed Halibut

- ½ cup of soy sauce
- 1 Tbsp. rice wine
- 2 Tbsp. sesame oil
- 1 Tbsp. sugar
- 1 garlic clove, finely minced
- 1 tsp. fresh ginger, finely minced
- ¼ cup green onions, thinly sliced
- fresh ginger, thinly sliced
- 2 tbsp cooking oil
- Bring approximately 1.5 liters of water to a boil in a kettle
- Reserving half of the green onions to line the bottom of a plate.
- Pat dry the halibut with a kitchen paper towel and place it on the plate
- Add the soy sauce, rice wine, sesame oil, sugar, garlic and ginger to a bowl and whisk until completely combined. Set aside.

- Set AirGO's base heat to 420F for 30 minutes, using either the air-fry basket or rack.
- Pour the boiled water into a pan and wait until it begins to bubble. Carefully place the plate with the fish into the pan and cover it with a 12-inch lid.
- Adjust the time setting to 8 minutes and allow the fish to steam.
- Once the cooking process is complete, remove the plate from the pan and drain the water from it.
- Add the sauce that was whisked earlier to a medium-size bowl and heat over low heat until warm, about 5 minutes.
- Drizzle coconut amino onto the plate before placing the other half of the sliced green onion and thinly sliced ginger on top of the fish. Add a sprinkle of white pepper powder.
- Heat 2 tablespoons of cooking oil on a stove and drizzle it over the green onion and ginger on the plate.

Voila! Your steamed halibut is ready to be savored.