The flavor of halibut is so delicate that it deserves an equally subtle sauce like this one, which has a very slight sweet-and-sour taste to it. Halibut is very expensive so on lean days use cod steaks.
About ½inchfresh ginger, peeled and finely chopped
2scallions, cut into small rounds
1tablespoonthin soy sauce
2teaspoonsrice or white wine vinegar
Pat the halibut steaks dry. Rub all over with the ginger juice, piercing the flesh with a fork for better absorption. Leave to stand for 10-15 minutes.
Mix together the sauce ingredients and set aside.
Just before heating the wok, press the steaks on both sides with the cornstarch, smoothing with fingers to coat evenly. Shake off excess cornstarch.
Heat the wok over a high heat until smoke rises. Sprinkle with the salt, add 2tablespoons of the oil, and swirl it around. Lower the steaks into the oil and pan-fry each side for 1-2 minutes, until golden. Add the garlic and ginger to the oil, let sizzle for a few seconds, then splash in the wine or sherry around the side of the wok. When the sizzling subsides, trickle 1-2tablespoons of oil around the fish, loosening the edges with the wok scoop or a metal spatula. Lower the heat, put on the wok cover, and continue to cook each side for 4-5 minutes. The steaks are cooked when the flesh comes away, albeit slightly, from the main bone in the center. Remove to a serving dish, leaving alittle oil behind in the wok.
Add the well-stirred sauce and the scallions to the wok and stir until it thickens. Spoon the sauce over the fish and serve immediately.