Roast wild Pacific halibut “char sui”


  • 2 – 4oz pieces of Wild Pacific Halibut, boneless, skinless

Char Siu Glaze:

  • ¼ cup – neutral cooking oil (canola, grapeseed, or avocado oil)

  • 1 cup – shrimp shells

  • 1 cup – crab shells

  • 2 cloves – garlic, peeled and thinly sliced

  • 1 pc – thumb sized ginger, peeled and thinly sliced

  • 4 – shallots, peeled and thinly sliced

  • 4 Tbsp – Shaoxing wine

  • 1 tsp – five spice powder

  • 2 Tbsp – hoisin sauce

  • 2 Tbsp – seafood soy sauce

  • 4 Tbsp – honey

Rutabaga Broth:

  • 1 cup – rutabaga juice

  • 1/2 cup – Wild Pacific Halibut stock (store bought, or any fish stock works too)

  • 1 pc – star anise

  • 2 Tbsp – Shaoxing wine

  • 1 pc – konbu (2” x 2”)

  • 1 pc – thumb sized ginger, peeled

  • ¼ cup – tangerine juice


Char Siu Glaze:

  1. In a medium saucepan, pour in the oil and turn on medium high heat.

  2. Fry the crab and prawn shells in the oil for a few minutes, add the ginger and garlic and continue to fry gently until golden.

  3. Strain the oil and reserve on the side. Return the shells, garlic, and ginger back to the pan and add shallots and two tablespoons of the reserved oil.

  4. Caramelize the shallots over medium low heat and deglaze with Shaoxing and 2 cups of water. Reduce the liquid until you only have ¼ of the liquid left. Add the rest of the ingredients and turn off the heat.

  5. Strain the sauce through a fine mesh strainer and set aside.

Wild Pacific Halibut:

  1. Using a pastry brush, brush the Char Siu glaze over the Wild Pacific Halibut and marinate for 1 hour in the fridge.

  2. Preheat oven at 375°F, pull halibut out of fridge after marinating and brush another layer over the fish. Place on a baking tray lined with parchment paper or foil and drizzle a little reserved shellfish oil over the fish and bake for 8 to 10 minutes until the fish is just cooked and the glaze has caramelized on the surface.

Rutabaga Broth:

  1. Combine everything in a pot and bring to simmer for 10 minutes.

  2. Strain through a fine mesh strainer and season with salt.


  1. Serve the warm Rutabaga Broth with the roasted halibut alongside lightly pickled rutabaga, and raw shaved rutabaga.

  2. Drizzle a little bit of shellfish oil over the broth.

Serves 2

share this recipe: