Step 1

To prepare the dashi, follow the package instructions for the dashi concentrate or powder, Hon Tsuyu or miso soup base to make about 2 cups (16 fl. oz./500 ml) broth. Keep warm.

Step 2

To prepare the crispies, in a high-sided 8-inch (20-cm) fry pan over medium-low heat, warm the oil. When the oil is sizzling, add the shallot, garlic and ginger and stir gently and regularly as the oil comes to a low simmer. Continue to cook and stir until about half of the pieces are golden, about 10 minutes, reducing the heat if the oil is simmering too vigorously. Remove the pan from the heat, then stir occasionally until the remaining pieces turn golden. Strain the crispies through a fine-mesh sieve set over a heatproof measuring cup, then return the crispies to the pan and season to taste with salt. Set aside. Reserve a few Tbs. of the cooking oil for the halibut.

Step 3

To prepare the halibut, pat the fish dry with paper towels and season with salt and pepper. In a 10-inch (25-cm) fry pan over medium-high heat, warm a few Tbs. of the oil reserved from the crispies. When the oil is hot, add the halibut, skin side down, and cook undisturbed until the skin is crisp and the fish starts to turn opaque, about 3 minutes. Turn the fish over and sear until golden brown underneath and the sides of the fish are opaque throughout, about 2 minutes. Transfer the fish, skin side down, to a plate.

Step 4

In the same pan over medium-high heat, add half of the mushrooms and all of the green onions. Cook, stirring occasionally, until lightly browned and softened, about 1 minute.

Step 5

Reduce the heat to medium, add the broth and give the mushrooms and green onions a quick stir. Place the fish, skin side down, in the center of the pan. Bring the broth to a vigorous simmer and cook until the fish is cooked through, 5 to 7 minutes depending on the thickness. To test for doneness, insert the tip of a paring knife into the center of the fish; the knife tip should be hot to the touch.

Step 6

Remove the pan from the heat and add the remaining mushrooms to the broth; the residual heat will gently cook them. Garnish with the crispies, cilantro and sliced green onions and serve immediately. Serves 2.

Step 7

Williams Sonoma Test Kitchen