🍳 Pan-fried Greenland Halibut

After the fish pieces are completely thawed, pat the surface dry with kitchen paper, add a little sea salt and black pepper to season. Add a little oil to a frying pan and pan-fry both sides over medium heat until golden, then cook until the fish centre is completely cooked through. Finally, add a little lemon juice.

🧈 Garlic Butter Baked Halibut

Add minced garlic, black pepper, a little butter, lemon and herbs to the fish pieces, and bake in the oven until completely cooked through. The richness of the butter pairs very well with the halibut, suitable to serve with mashed potatoes, asparagus or mixed vegetables.

🥢 Ginger and Spring Onion Steamed Halibut

Place the thawed fish pieces on a plate, add julienned ginger and chopped spring onion, and steam until the fish is completely cooked through. After cooking, add an appropriate amount of steamed fish soy sauce and hot oil, paired with white rice and blanched vegetables makes a simple Hong Kong-style family dinner.

🇯🇵 Japanese Miso Simmer

Can use miso, ginger slices, mirin-flavoured seasoning and a little soy sauce to simmer slowly, allowing the fish to fully absorb the sauce. Paired with white rice, edamame or Japanese vegetables makes a simple Japanese set meal.

🔥 Air-fried Halibut

After thawing, pat the surface of the fish pieces dry, lightly brush with a little oil, add sea salt, black pepper or herbs for seasoning and place in the air fryer. Cook until the centre is completely cooked through, suitable for those who want to prepare dinner quickly.

🍅 Tomato Halibut Soup

Simmer a soup base with tomatoes, onions, potatoes and carrots, add the halibut near the end of cooking, and cook until the fish is completely cooked through. The sweet and sour taste of the tomatoes can balance the richness of the fish.

It is recommended to move the fish pieces from the freezer to the fridge compartment to thaw slowly before eating. After completely thawing, remove the packaging and pat the surface dry with kitchen paper before cooking.

If a faster thaw is needed, place the sealed product in cold water. After completely thawing, remove the packaging and cook as soon as possible. Using warm water or hot water for thawing is not recommended to avoid affecting the texture of the fish.