Halibut XO

180 gm Alaskan Halibut Fletches Skinless Flash Frozen 1-3 lbs

60 gm Morimoto XO Sauce*

18 ml Morimoto Fish Soy Sauce*

20 ml Junmai Sake (cooking sake)

30 gm Spring Onion, julienne

2 gm Ginger Root, julienne

45 ml Vegetable Oil

50 gm Baby Bok Choy

30 gm Baby Carrots, tops on

20 gm Shimeji Mushrooms

10 gm Green Asparagus, 8-12 mm diameter

5 gm Garlic, peeled

30 gm Fresh Cilantro (sprig for garnish)

.20 gm ltokiri Togarashi (garnish)

Maldon Sea Salt as needed

200 gm Spring Onion, white part only

60 gm Oyster Sauce

60 ml Soy Lite Low Sodium

20 gm White Granulated Sugar

10 ml Toasted Sesame Oil

160 gm Lee Kum Kee XO, Extra Hot

60 ml Patis Fish Sauce

40 ml Soy Lite Low Sodium

20 ml Mirin Cooking Wine

10 ml Soy Sauce Superior Dark

Step 1 – To prevent fresh fish from losing moisture: Thaw flash frozen halibut inside a refrigerator two days in advance. Once the fish is thawed, place the fish on a sheet pan and then sprinkle a good amount of Maldon sea salt. Let it stay on the fish for 20 minutes. Do not do this process longer, as the fish may become cured. After 20 minutes, rinse the salt away and pat the fish dry for storage or to be used later. Refrigerate.

Step 2 – Fish Preparation: Clean the halibut and cut it into 180-gram portions. Prepare the oven’s steam setting, if available. Using a baking tray or pan, coat with a good amount of oil to prevent it from sticking to the bottom.

Step 3 – Place the halibut on the tray. Drizzle with sake, spread the XO sauce on top of the halibut and steam for 2-3 minutes. Do not overcook.

Step 4 – Heat the vegetable oil until almost smoking. Once the fish is cooked, remove it from the steamer, place the julienne ginger and spring onion on top (trim the scallion pencil size), and drizzle with fish sauce.

Step 5 – Ladle the hot oil and pour on top of the fish with scallions.

Step 6 – Vegetables: Cut baby carrots and baby bok choy in half lengthwise, then blanch. Heat the pan. Sauté the garlic until it is fragrant. Next, add mushrooms, baby carrot, asparagus and baby bok choy. Add some sake and season with salt and pepper.

Step 7 – Place the sauteed vegetables on the bottom, add the fish on top of the vegetables, pour some of the jus/sauce from the tray onto the plate, and garnish with a sprig of cilantro and itokiri togarashi.

Step 1 – Cut the scallion, only the white part, and sweat in oil until soft. Do not brown.

Step 2 – Remove excess oil from XO sauce.

Step 3 – Mix with all remaining ingredients and cool down.

Step 4 – Keep in an airtight container and refrigerate. This can be stored up to seven days.

Mix all of the ingredients together and store in a squeeze bottle for up to seven days. Refrigerate.