Wok with Norwegian Halibut

Wok with Norwegian Halibut

Wok and seafood is a good combination. Norwegian halibut is perfect for wok because of its firm flesh. Here it is served with rice on the side.

Difficulty Medium
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  • Cut the halibut into dices.

  • Mix salt and water, and leave the halibut in the brine for approx. 10 minutes.

  • Remove the halibut from the brine, rinse in cold water and dry well with a paper towel.

  • Finely chop chili and coriander, and mix with soy sauce and sesame seeds to a marinade.

  • Leave the halibut dices in the marinade for 2-3 hours and drain off the marinade.

  • Cut onion, celery, radish and carrot into thin strips.

  • Pan-fry the halibut in oil on a warm wok pan for approx. 2 minutes, remove from the pan and keep warm.

  • Sauté onion, celery and radish for approx. 30 seconds in the wok pan.

  • Add carrot, spinach and bean sprouts, and fry for 1-2 minutes.

  • Pour in fish stock, bring to a boil and add a little corn starch if needed.

  • Taste the sauce with soy sauce, parsley and a little salt.

  • Add the fish to the wok pan.

Serve with jasmine rice, soy sauce and sweet chili sauce.