What you Need:
- About 1 lb of Halibut (about two pieces)
- Finely shredded young ginger, about 1 Tbsp, more if you like ginger
- Chopped fresh cilantro
- About 2 tsp light soy sauce
- About 2 Tsbp Olive Oil or Peanut Oil
- A dash of Sesame (optional)
Clean and dry fish, set on plate. Heat frying pan over medium high, add 1 Tbsp oil. Lower temp to medium, add fish gently into pan. Leave them there and don't disturb for about 10 minutes. At this point, you can browse through a few pages of your favorite magazine, I like Saveur. Or go to the loo. Or chopped up the condiments, that sounds more like it.
Use a thin spatula, slowly insert under the fish. When it's done right, the fish should come off pretty easily, slowly flip over. The fish should have s light brown crust. Again do not disturb the fish for another 10 minutes at medium temp. The trick to tell whether the fish is done, is when clear juice floats up to the top of the fish. Gently and slowly tranfer the fish with the spatula to warm plate/s if you are sharing. Arrange shredded ginger on top of fish, sprinkle some green onions and cilatro over ginger and around the fish, add a dash of sesame or two. Set the plate/s close to the frying pan. At medium temp, add remaining 1 Tbsp of oil into the pan until warm/hot. Drizzle the hot oil over the fish. Sprinkle remaining scallion and cilantro. Serve imediately. I like to eat mine with fragrant Jasmine rice; and if there is leftover, I'd eat it with "Chook" rice soup for breakfast.