Wok with Halibut

Method

Cut the halibut into cubes.
Make a brine by dissolving about 0.5 dl of salt in 6 dl of water, and let the halibut pieces sit in the brine for about 10 minutes.
Remove the halibut cubes, rinse them and dry thoroughly with paper towels.
Finely chop chili and coriander, and mix with soy sauce and sesame seeds.
Let the halibut cubes sit in the marinade for about 30–60 minutes, then drain off the marinade. If you want extra flavor, you can let it marinate longer.
Shred the onion, celery stalks, daikon radish, and carrot.
Sear the halibut in oil in a hot wok for about 2 minutes, remove and keep warm.
Sauté the onion and celery in the wok for about 30 seconds.
Add carrot, spinach, and bean sprouts, and stir-fry quickly for 1-2 minutes.
Add fish stock, bring to a boil and thicken if needed with a bit of cornstarch slurry.
Taste the sauce and adjust with soy sauce, parsley, and a pinch of salt.
Put the fish back into the pan.
Serve with jasmine rice, soy sauce, and optionally sweet chili sauce.