HALIBUT HYPHEN-STYLE

(for two)

1 lb of halibut
ground pepper
ginger (thumb size stalk, chopped)
green onions (four stalks, chopped in two inch strips)
shiitake mushrooms (handful, reconsituted if dried, sliced)
cilantro (handful, cut)
rock salt
1 1/2 tb veg oil
soy sauce

Season halibut with pepper and ginger and steam fish in wok or bamboo steamer (or wrap in foil and stick in preheated 400 degree oven) for 10-12 minutes. Be careful not to overcook and make sure fish is opaque before yanking it. When this is cooking, prep mushrooms, green onions, cilantro. Heat oil in saucepan on medium.

When fish is done, move to platter. Sprinkle with rock salt, then garnish with shiitake mushrooms, green onions. Turn up heat on oil, when it gets real hot (wait until you see a wisp of smoke), drizzle over the top of garnished halibut herb mountain. Snap, pop! Top with soy sauce and cilantro. Serve with rice and tea. Banging.

***Notes: Nothing is measured, so I'm only giving approximates. Add or subtract ingredients to your liking. You can sub any good light fish, like cod, but cod tends to smell too strong. Halibut is light, not too flaky and compliments the herbs well. Do NOT use sea bass! The delicious species is almost fished out!