Halibut steamed in lotus leaf

Lotus leaves are used in the same way as banana leaves or bamboo leaves to cook dishes. 

Halibut steamed in lotus leaf

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




halibut, skin removed



lotus leaves



salt and pepper

Preparation method

  • Cut the fillets from the halibut and season with salt and pepper.
  • Fold the lotus leaves around the halibut fillets and fix in place with a toothpick.
  • Place the parcel in a steamer basket and steam for about fifteen minutes.

Serving suggestions

  • As an entremets or main dish with components of potato, artichoke, asparagus, celery, citrus, courgette, green herbs, leek, fennel, and carrots.

Previous page