4tbs groundnut oil
200g halibut fillet
70g approx pea shoot leaves see note]
60ml pea shoot sauce
30ml mustard oil
3 segments pomelo (or pink grapefruit)
3 chive buds
Heat half the oil in a pan. Season the halibut fillet with salt and cayenne. Fry it on both sides until well-coloured. If it's about 3cm thick, allow about four minutes per side and at least five minutes resting.
Heat the rest of the oil in another pan until almost smoking. Stir-fry the pea-shoot leaves. They cook quickly and are almost crisp within a minute or so.
Warm the sauce, but it shouldn't be hot.
Lay the pea-shoot leaves in the centre of the plate. Put the fish on top and spoon the sauce around it. Pour mustard oil over and around the sauce.
Arrange pomelo segments on top of the fish, and garnish with chive buds.
Note: Pea shoots are spindly, with tender leaves. The leaves are picked off and used as a vegetable, whereas the stems can be kept back for the sauce. One kilogram will provide enough leaves for 10 portions.