Halibut Recipe

Soak aromatics

Place dried shiitake mushrooms in 1/2 cup warm water to rehydrate for 15–20 minutes. Reserve soaking liquid (strain to remove grit).

Combine base

In a medium saucepan combine chicken stock, reserved mushroom soaking liquid, kombu, chopped onion, crushed garlic, and sliced ginger. Bring to a gentle simmer over medium heat. Do not boil hard—maintain small bubbles for 15 minutes to extract flavor.

Add seasoning and cool

Add soy sauce, mirin, and fish sauce (if using). Simmer 5 more minutes, then remove from heat. Remove kombu after 5 minutes of simmering to avoid bitterness. Cool the broth slightly (~10 minutes) to near warm (not hot) for clarification.

Clarify with egg whites

Whisk 2 egg whites with 1/2 cup cold water until slightly frothy. Slowly whisk egg-white mixture into the warm (not boiling) broth. Return pot to very low heat and gently bring to a bare simmer; the egg white will coagulate and trap particulates. Simmer 6–8 minutes without stirring.

Strain and adjust

Carefully strain consommé through a fine-mesh sieve lined with cheesecloth into a clean pot or bowl. Press gently on solids to extract liquid but avoid forcing cloudiness. Taste and season with salt if needed. Keep warm (simmer very low or hold in thermos) until plating.

In a small sauté pan, combine 1 cup water, gochujang, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sugar, minced garlic, and sesame oil. Whisk to dissolve the paste and sugar.

Add the sliced radish pieces to the pan, bring to a gentle simmer over medium heat, then reduce heat to low. Cover and braise for 12–15 minutes or until the radish is tender but still holds shape. Stir once halfway through to coat evenly.

Remove the lid and increase heat to medium-high to reduce the braising liquid until it forms a glossy glaze that clings to the radish, about 3–4 minutes. Taste and adjust seasoning (add a pinch of salt or a little more soy sauce if needed). Stir in sliced scallion and remove from heat.

Combine rice vinegar, 1/2 teaspoon sugar, 1/4 teaspoon salt, and 1/2 teaspoon neutral oil in a small bowl and whisk until sugar dissolves.

In a medium bowl toss the thinly sliced napa and purple cabbage with the dressing. Let sit at room temperature for 10–15 minutes to quick-pickle and soften slightly. Toss again before plating and sprinkle with toasted sesame seeds.

Pat halibut fillets dry with paper towels. Season both sides with kosher salt and freshly ground black pepper.

Heat 2 tablespoons neutral oil in a large nonstick or stainless steel skillet over medium-high heat until shimmering. Add halibut, presentation side down first (skinless assumed); cook undisturbed 3–4 minutes until a golden crust forms. Flip gently.

Add 1 tablespoon butter to the pan and spoon melted butter over the fish while it finishes cooking another 2–3 minutes, or until internal temperature reaches 125–130°F (52–54°C) for medium doneness. Remove from pan and rest 2 minutes. Squeeze 1 tablespoon lemon juice over fillets.

If you prefer skin-on halibut, sear skin-side down first for 4–5 minutes then flip and finish as above.

Ladle a shallow pool (about 3/4 cup) of warm jiri consommé onto each warmed bowl or shallow plate.

Place one halibut fillet gently in the center of the consommé.

Arrange 3–4 pieces of radish jorim to one side of the halibut and a small mound (about 1/3 cup) of the napa–purple cabbage salad to the other side.

Garnish with thinly sliced radish, a few microgreens or cilantro, and a light sprinkle of toasted sesame seeds. Serve immediately while consommé and fish are warm.