Prep the aromatics – thinly slice the ginger into matchstick size pieces and thinly slice the scallions. 

Portion the fish into 1.5” pieces. 

Pour the cornstarch into a shallow bowl or plate. 

Coat each piece of fish with cornstarch on all sides. Once coated, lay the fish onto a plate or baking sheet. 

Heat a large pan on medium high heat. Add a tablespoon of neutral oil, then add the ginger. Fry for 30 seconds – 1 minute, or until the ginger becomes fragrant and light brown. Remove from the pan and set aside. 

To the ginger infused oil, add an even layer of the halibut. You may need to do this in 2 separate batches. Cook for about 2 minutes on each side, or until slightly brown. Flip and cook for another 2 minutes. Remove the fish from the pan and repeat with the remaining fish. 

Near the end of the second batch of browning, add the remaining fish back into the pan. Pour the sauce into the pan, cover, and cook for 2-3 minutes. Check the doneness of the fish, then plate. Top with the fried ginger and scallions, and serve.