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I bought a fresh halibut fillet right off the boat at the Port of Redwood City. I wanted to make a dish that didn't completely overpower this incredible fish. I steamed the fillets in my bamboo steaming basket with ginger slices set on top of each piece. After cooking, I topped with scallions and then poured ripping hot sesame oil on top. I served it on a bed of jasmine rice, squash spirals, and drizzled with a soy miso sauce.