A Complete Guide to Cooking Turbot: Steamed, Braised, and Other Home-Style Methods Explained

Turbot, also known as the Atlantic halibut, is a flat-bodied marine fish with both eyes on the same side of its head. Its flesh is tender with few small bones, and it has a relatively rich layer of gelatinous tissue under the skin, making it a very popular edible sea fish. Turbot sold on the market is mainly farmed, and when cooking at home, steaming best brings out its fresh, tender original flavor.

Steaming is the most classic way to prepare turbot. After cleaning the fish, score a few cuts on both sides of the body, marinate briefly with ginger slices, scallion sections and a little cooking wine to remove the fishy smell, then place it in a steamer once the water boils. Depending on the size of the fish, steam over high heat for about eight to ten minutes. After removing from the pot, pour off the fishy water in the dish, top with shredded scallion and ginger, and drizzle with hot oil and steamed fish soy sauce. Pay attention to the heat when steaming; if the time is too long, the flesh easily becomes tough.

Besides steaming, braised turbot is also very common. Pan-fry both sides of the fish until slightly golden, add ginger, garlic, cooking wine, light soy sauce, dark soy sauce and a small amount of sugar, add water to cover half the fish, and simmer over medium-low heat until the sauce thickens and the flavor is absorbed. Those who prefer a lighter taste can make scallion-oil turbot, while those who like a crispy skin can try pan-frying or oven baking. Overall, none of these methods is complicated.

Handling before cooking is crucial. Turbot needs its gills and innards removed, the black membrane inside the belly torn out clean, and the mucus on the surface of the fish scraped lightly with the back of a knife or rinsed with warm water, which can noticeably reduce the fishy smell. When selecting, live or fresh fish with clear eyes, bright red gills and firm, springy flesh are best. Cook as soon as possible after buying, and do not leave it sitting for long.

As for common questions, the skin of turbot is edible, rich in gelatin and soft and glutinous in texture, though those who mind it can remove it. If you are worried about a strong fishy smell, besides marinating in advance, you can also add ginger and scallion when steaming the fish, or after removing it from the pot, pour hot oil over the ginger and scallion to release their aroma; both can effectively enhance the flavor.