Pulled Halibut Cheeks
Instructions:
Enormous halibut cheeks are slightly stringy and can be pulled like classic pulled pork or chicken dishes. Have hamburger buns at the ready. Makes 4 servings 1â„4 cup hoisin sauce 1â„4 cup Shaoxing or dry sherry 1â„4 cup vegetable or fi sh broth 1â„4 cup ketchup 1 tablespoon rice vinegar 1 tablespoon minced peeled fresh ginger 2 teaspoons packed brown sugar 1 teaspoon fi ve-spice powder 1â„2 teaspoon Asian red chili sauce 2 garlic cloves, crushed 8 large halibut cheeks 2 tablespoons peanut oil
- Stir the hoisin sauce, Shaoxing or sherry, broth, ketchup, vinegar, ginger, brown sugar, fi ve-spice powder, chili sauce, and garlic in a medium saucepan over medium heat until simmering. Cook for 5 minutes, stirring often; then cool to room temperature, about 1 hour.
- Lay the cheeks in a large baking dish; pour the sauce over them. Cover and refrigerate for at least 1 hour or up to 24 hours.
- Remove the cheeks from the marinade; let stand at room temperature for 5 minutes. Meanwhile, pour the marinade into a medium saucepan and bring to a low simmer over medium heat.
- Heat a large skillet over medium heat. Pat the cheeks dry, add 1 tablespoon oil to the pan, then add the cheeks. Cook until browned, about 4 minutes, shaking the pan almost constantly during the fi rst 30 seconds of cooking to prevent sticking.
- Add the remaining oil to the pan, turn the cheeks, and continue cooking until well browned and fi rm to the touch, about 4 more minutes. Transfer to a cutting board and let stand for 5 minutes.
- Shred the cheeks along the natural lines of the meat, using two forks. Add to the barbecue sauce, heat to simmering, and serve at once.