Halibut Cheek Stir-Fry
Halibut cheeks are the small, thick medallions cut from the fish's head, and they stay firm and sweet in a hot wok where fillets often fall apart. This stir-fry keeps things simple: peanut oil, a little ginger and garlic, and a splash of soy sauce and fish stock to make a quick pan sauce. Any vegetables you have, even frozen, can stand in for the carrot and celery.
Instructions
Set a wok or frying pan over medium-high heat and add the peanut oil.
Add the halibut cheeks and keep them moving in the oil until they start to brown on the outside.
Add the chopped carrots and celery and stir them around the pan so they cook alongside the fish.
Stir in the ginger and garlic, and keep stirring so they do not catch on the bottom of the pan.
Pour in the soy sauce and fish stock, then stir and bring the liquid to a simmer. Add the black pepper at this stage or earlier, to your taste, since the source does not say when.
Scatter the chopped green onions over the top, then serve. Rice makes a good base, and red pepper flakes, cilantro or shredded red cabbage can be added at the table.
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