The secret to crispy fish skin is patience: a hot skillet, skin side down, and don’t touch it. This halibut cooks almost entirely on the skin, gets flipped for the last couple of minutes with a splash of Shaoxing wine, and comes out with crackly skin and thick, tender flakes. Fifteen minutes, start to finish.
Why this works
- Most of the cooking happens skin side down, which renders the fat and crisps the skin.
- Halibut is thick and meaty, so it handles the long sear without drying out.
- Five spice and Shaoxing wine add warm, savory flavor at the end.
My tips
- Pat the skin very dry; moisture is the enemy of crispy skin.
- Season only the flesh side so the skin stays dry.
- Wait until the oil shimmers, and press the fish down gently for the first 10 seconds so the skin stays flat.
- Flip when the fish looks opaque about two-thirds of the way up.
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The story behind it
Jump to RecipeLearning to make crispy skin on your fish is a game changer. I have not had a lot of success in the past. But this time I nailed it with my Crispy Skin Asian Halibut.
Learn by watching youtube
I have been watching a lot of YOUTUBE and it is rather simple. It is really about cooking the fish skin side down in a really good skillet. I like to use my cast iron skillet. The majority of the cooking of the fish is with the skin side down. The fish is flipped at the very end to make sure the flesh is fully cooked. I went with some friends to BAR ROMA last week and had a branzino prepared this way. It tasted so good. We asked the chef how he cooked it, and what I just wrote is the same thing he said.
Understand the protein
I believe this preparation of this fish is so perfect using halibut. The halibut is a meaty, dense fish. I love the height of the fish topped with the crispy skin. In my preparation, I added Asian flavors and served it with brown rice and wilted bok choy. I have to apologize because I normally show the step by step cooking but I lost pictures transferring from my camera to the computer.
Halibut meal ideas
I eat salmon most often but I have to say that halibut is a very close second type of fish I enjoy. it is fatty and tender when cooked correctly. Three of my favorite recipes include:
HALIBUT WITH A SPICY PEPPER SAUCE (thank you Gordon Ramsay)
THAI RED CURRY POACHED HALIBUT
The Crispy Skin Asian Halibut plated.
Make ahead & storage
- Best right out of the pan, while the skin is crisp.
- Leftovers keep 1–2 days; the skin will soften.
Variations
- Use sea bass, snapper or salmon with the skin on.
- Swap the Shaoxing wine for dry sherry.
- Serve over brown rice with braised bok choy.
Questions people ask
Why is my fish skin sticking?
The pan wasn’t hot enough, or the fish was moved too soon. Let it release on its own.
Is Shaoxing wine gluten-free?
Most Shaoxing wine is brewed with wheat. Use dry sherry to keep the dish gluten-free.
What pan is best?
Cast iron or a heavy stainless steel skillet.
You might also like: Thai Red Curry Poached Halibut · Halibut with Spicy Pepper Sauce · Steamed Asian Halibut with Charred Bok Choy
Made this? Leave a star rating in the recipe card below and tell me how it turned out in the comments. I read every one.
The Recipe
Crispy Skin Asian Halibut
Ingredients
- 1 1/2 Lbs Halibut, cut in 5 – 6 ounce pieces
- 2 Tsp Salt
- 2 Tsp Ground black pepper
- 2 Tsp Chinese five spice powder
- 2 Tbsp Shaoxing wine
- 1 Tbsp Olive oil
Instructions
- Pat the halibut dry, especially the skin. Season the flesh side with the salt, pepper and five spice.
- Heat the oil in a skillet over medium-high heat until shimmering.
- Add the halibut skin side down. Don’t touch it. Cook 8–10 minutes, until the fish turns from translucent to white about two-thirds of the way up.
- Flip to the flesh side. Pour in the Shaoxing wine (or dry sherry) and spoon it over the fish. Cook about 2 more minutes.
- Serve over rice with braised bok choy. Enjoy!
comments – I answer every one.