600 grammes of Sterling White Halibut diced in pieces of 30 grammes, 2 by 2 cm.
Brine solution made of 1 liter of water and 1dl salt
1 chilli pepper, minced
2 table spoons of fresh coriander, finely chopped
1 dl soy sauce
2 tablespoons of sesame seeds
2 dl oil for frying (canola, peanut, corn)
2 dl fish broth or water
A little cornstarch stirred into the water
150 grammes fresh spinach, cleaned and washed
100 fresh bean sprouts
4 celery stalks, cut into strips
1 onion cut in strips
1 carrot, cut in strips
100 grammes of oriental winter radish, cut in strips
4 tablespoons of parsley leaves
Soak the Norwegian White Halibut cubes in the brine solution for 10 minutes, rinse then off, and dry them on a paper towel.
Marinate the halibut cubes in the chilli pepper, coriander, soy sauce and sesame seeds for 2-3 hours.
Pour off the marinade.
The fish is now ready for frying.
Let your wok get really hot.
Pour in a little oil, add the fish and be prepared for some splatter, since there are drops of liquid on the fish.
Let it fry for 2 minutes.
Add the onions and celery.
Fry for about 30 more seconds, and then add the rest of the vegetables, and keep it going for a minute or two more – better to keep the vegetables crispy than overfried.
Add the fish broth, bring to a boil, and thicken with a little corn starch (if you like).
Add soy sauce and, if needed, a little salt to taste.
Serve with boiled jasmine rice or noodles, soy sauce and sweet chilli sauce.