A Chinese steamer like the one on the picture is a great addition to any kitchen and can be used to steam just about anything. Vegetables, rise, seafood, fish, you name it. If you haven’t already got one, go get one – Ted
4 slices of halibut, about 800 g [1,75 lb]
2 teaspoons salt
4 large Savoy- or Chinese cabbage leaf
For garnish and serving:
50 g [1,75 oz] of butter or margarine
1/2 dl [0,1 pt] water
1 piece of fresh ginger
1 bunch chives
 Sprinkle salt on the fish slices. Rinse the cabbage leaves and put them on the rack into a fish kettle or on the rack of a Chinese steamer. Place the fish on top of the cabbage and pour water into the pan. Place the rack in the pan and put the lid on. Steam the fish for about 15 minutes, or until the fish flesh is white and opaque. The bone should be easy to remove when the fish is done.
 Boil water and butter. Peel the ginger and cut into narrow strips or grate it on grater. Cut the chives in inch long pieces. Mix ginger and chives into the melted butter and pour it over the fish before serving.
Serve with rice and the boiled cabbage.