Poached halibut with ginger and black bean vinaigrette

Ingredients

• 2 medium cloves garlic, minced

• 1 Tbsp fresh ginger, minced

• 1/2 c pickled ginger (kind served with sushi), (150g jar)

• 3 Tbsp pickled ginger juice from the container

• 2 Tbsp apple cider vinegar

• 3/4 tsp sea salt

• 3 Tbsp sugar

• 1/4 c fermented black bean

• 3/4 c vegetable oil

• 6 6-oz fresh halibut filets

• 2 Tbsp vegetable oil

Steps

1. Make the vinaigrette at least a day ahead. Combine all ingredients except oil in a food processor or blender, and pulse until very finely chopped. With motor running, add oil in a slow stream and process until well blended. Cover and refrigerate.

2. Preheat oven to 400F. IN a heavy frying pan, heat 2 Tbsp veg. oil on high heat. Season the halibut filets with salt and pepper and cook in hot oil for about 3-4 minutes, until bottom is browned. Flip and place the pan in the oven. Cook the fish until just opaque, about 8 minutes. Place fish on heated plates and spoon sauce over the filets.