Ingredients

• ½ cup thinly-shaved cauliflower (about 2 ounces)

• 2 tablespoons pickled ginger juice

• 1 tablespoon unsalted butter

• 1 tablespoon neutral oil, such as avocado or grapeseed

• ½ pound green cabbage, cored and shredded, or 8 ounces slaw mix

• 1 small leek, white and tender green parts, cut into fine matchsticks

• 1 (1-inch) piece of fresh ginger, peeled and cut into fine matchsticks

• Salt and freshly ground white or black pepper

• ¼ cup sake

• Two (5- to 6-ounce) halibut fillets Available In Our Premium Subscription Box

• 1 large scallion, white and light green parts, thinly sliced

• Steamed jasmine rice for serving

Directions

Pickle the Cauliflower

In a small bowl, combine the cauliflower and ginger juice and let sit at room temperature for 1 hour or refrigerate overnight. Drain.

Sauté the Vegetables

In a medium skillet over low heat, melt the butter in the oil. Add the cabbage, leek, and ginger matchsticks and season lightly with salt and pepper. Cover and cook, stirring frequently, until softened but not browned, about 8 minutes.

Steam the Halibut

Add the sake to the pan, increase the heat to high, and bring to a boil. Add the halibut and season with salt and pepper. Cover and cook until the fish is firm yet the flesh flakes with a fork, about 10 minutes.

Finish and Serve

Divide the vegetables between shallow bowls and top each with a halibut fillet. Garnish with the pickled cauliflower and the scallions and serve with rice alongside.

Premium Seafood Subscription Box

$159.00 / box 4.5 lbs

Details & Projected HarvestSubscribe Now

Pro Tips

Pair it Up

Serve with a full-bodied riesling or buttery, unoaked chardonnay.

Spice it Up

Sprinkle with togarashi seasoning for a bit of aromatic heat.

Change it Up

Stir leftover vegetables, halibut, and pickled cauliflower into miso broth and serve with a bowl of steamed rice for a next day transformation.