- 1 1/2 tablespoons rice vinegar (not seasoned)
- 2 teaspoons sambal oelek (Southeast Asian chile sauce)
- 1 1/2 teaspoons Dijon mustard
- 1/3 cup vegetable oil
- 2 teaspoons wasabi (green horseradish) powder
- 3 tablespoons water
- 1/4 cup sour cream
- 1 (2-lb) halibut steak (1 1/2 inches thick), skinned, boned, and cut into 4 pieces
- 1/4 cup finely chopped fresh parsley
- 1/2 tablespoon vegetable oil
- Accompaniment: pickled ginger
- Preheat oven to 400°F.
- Blend vinaigrette ingredients in a blender until smooth. Season with salt.
- Whisk together wasabi powder and water until smooth, then whisk in sour cream. Season with salt.
- Pat fish dry and season with salt and pepper. Sprinkle 1 side of each piece with parsley.
- Heat a well-seasoned cast-iron skillet over high heat until hot. Add oil, then fish, parsleyed sides up. Sear fish until undersides are browned, about 1 minute.
- Turn fish over and put skillet in middle of oven. Roast until just cooked through, 4 to 5 minutes.
- Serve fish, parsleyed sides up, with a spoonful of each sauce.