{Tender pieces of halibut lightly coated in sweet rice flour and stir-fried with ginger, garlic, soy, and citrus ponzu.}

When I saw this halibut in the market I couldn’t resist it’s charms.  It’s milky complexion, that sweet saline bouquet, I was powerless to it’s sorcery.  Oh, wicked fish your death was not in vein!  Your icy grave is a throne by which we mortals worship; come with me now — the finest soy derivatives await you!

This is the type of dish I frequently make — two main ingredients and then flavored with what I have fresh and handy. I always have garlic, ginger, limes, and Asian pastes and sauces.  I was craving those flavors anyhow so away I went with my trusty wok.


I ran out Maldon sea salt, which is still on order.  So instead I brought home these pale pink crystalline rock salts. When grated, the lightest of flakes flutter upon your target reminding the food’s flavors to brighten up, just slightly.

{This Himalayan pink rock salt comes with a wee little shaver, aww how cute.}

Prepare the fish:

1 lb northern wild caught halibut, cut into bite-sized cubes
sweet rice flour, enough to lightly dust the fish with
white pepper, finely ground
good salt, I used pink rock salt, finely shaved
vegetable or peanut oil, 3 swirls around the wok

Lightly salt and pepper the fish, dust the halibut in sweet rice powder, heat the wok over high flames and add about 3 swirls of oil. Once screaming hot add the fish and stir fry for just about 4-6 minutes until it is firm to the touch and the rice flour creates a slight caramelized golden coating around each piece.  Remove from the wok and set into a large serving dish. Leaving the remaining oil in the wok over high heat.

Max says to please prepare the veggies like so — thank you:

1 bunch broccolini, cut into varied lengths
white pepper, finely ground
1 lime
2″ ginger root, peeled and very thinly sliced
3 cloves garlic, peeled and very thinly sliced
soy sauce
ponzu sauce
vegetable or peanut oil, if you need a little more

Add the ginger and garlic to the hot oil only until it is just golden.

Add broccolini, pinch of white pepper, and stir-fry until the vegetables are bright green and tender.  Squeeze in the juice of 1/2 lime, splash of soy, and 3-4 good splashes of ponzu (however much you like).  Pour the veggies, everything in the wok, over the halibut and enjoy your delicious creation!

This is a simple, yet serious dish where the flavors melded together so nicely that I thought the addition of noodles or rice might disrupt the balance.  I especially love the way the rice flour tightly clings to the fish adding a crispy texture that seemed to seal in the rich juices.

{tags halibut stir-fry broccolini stir-fry}