During my school years in the early 70’s, I was a server in a seafood restaurant called “The Wharf”. It was the first all seafood restaurant in the area. As a staff member, we never had a chance to eat items on the menu. (not allowed) Very often we ate fish parts which couldn’t make it to the table. I remember a halibut collar that had been very simply prepared to be the staff’s lunch at least twice a week. The flavor, texture and quality of the cut was so intense that it actually engraved in my mind. Fast forward to a few years ago in Vancouver, we landed a 50 pounds halibut off the coast of Vancouver Island. Our charter captain filleted the fish and threw away the carcass. I was so heartbroken to see the “extra dinner” back to the bottom of the ocean. Chinese people don’t usually throw anything away. Each part of the fish/animal has a recipe for it. In Japan, the Char broil tuna head is a delicacy. We have plenty of halibut year round and this recipe will take full advantage of our local catch.
- Select halibut collar with a shiny color
- Ask your fishmonger to chop it to smaller pieces for you
- If you don’t see halibut collar in the display window, ask for it. Very often they don’t display the cheaper cut
Halibut collar 1 1/2 lbs (cut to 1 1/2 inch cube)
Sweet onion 1/2 – Julienne
Garlic 3 pieces – slightly crushed
Green onion one small bunch – cut to 2 inch length
Shallot two pieces – cut to small pieces
Ginger five pieces
Oil 6 tablespoons
Flour/Corn starch 1 cup – 3/4 flour mix with 1/4 corn starch
Premium soy sauce 1 1/2 table spoons
Sugar 1 teaspoon
White pepper 1/2 teaspoon
Shaoxing wine 1 tablespoon (yellow Chinese cooking wine)
Maggi sauce 1 1/2 tablespoons
Premium soy sauce 1 1/2 tablespoons
Sugar 2 tablespoons
Water 2 tablespoons
Rinse the fish and pat dry with paper towel, leave in a mixing bowl. Pour marinade to the fish and mix well, let it sits there for at least half an hour. Coat each individual fish part with flour lightly. Shake off excessive flour.
Turn stove to medium and heat up a flat bottom pan. Pour four tablespoons of oil in it. Carefully place each fish cube (already coated with flour) in the pan. Use two forks to turn each piece over once it becomes golden brown. Set aside when done.
Replace the flat bottom pan with a wok and turn heat to high. Pour two tablespoons of oil in wok and put in onion, garlic, ginger, green onion and shallot. Quickly stir fry them until you can smell the aroma. Add cooking wine to further intensify the caramelization. Return the cooked fish pieces back to the wok and mix thoroughly. Add sauce to the wok and turn everything over quickly until the sauce is all absorbed by the fish. Garnish with cilantro and cut green onion and serve hot.