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.
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.