Instructions: Stir the minced green onion and ginger together in a heat-proof bowl. Heat a small skillet over high heat until hot. Add 1/2 cup vegetable oil and heat just until it begins to smoke. Carefully pour the oil into the bowl. Let it sizzle and cool. Reserve.

For the Vinaigrette: Combine 1/2 cup vegetable oil, the vinegar, chicken stock, mayonnaise, miso, sugar, peanut butter, mustard and sesame oil in a blender jar or the work bowl of a food processor. Blend until smooth. With the motor running pour in enough water to attain a consistency similar to a heavy syrup.

For the Dish: Season the halibut fillets with salt and pepper. Drizzle just enough of the seasoned oil onto the fillets to coat both sides completely. Pat the panko onto both sides of the halibut.

Heat a saute pan over medium-high heat until hot. Pour in 1/4 vegetable cup oil and place the halibut fillets into the pan, dropping them away from you to prevent splashing yourself with oil. Cook, making sure the panko does not burn, until both sides are golden brown and the halibut is cooked through, about 3 minutes per side. Remove and place on paper towels to drain. Pour the remaining oil out of the pan.

Place the butter in the pan and place over high heat. As soon as the butter is melted add the shiitake and all but a few of the enoki mushrooms. Saute until tender, about 2 minutes. Add the corn kernels and saute for another 1 to 1 1/2 minutes. Season the vegetables with salt and pepper to taste.

Spoon 2 tablespoons of the vinaigrette onto each of two plates. Make a well in the center of the vinaigrette. Spoon half the mushroom and corn mixture in the well on each plate. Set the halibut filets on top of mushroom and corn. Scatter the green onion strips, black sesame seeds and the reserved enoki over the fillets. Drizzle a small amount of the seasoned oil over the vinaigrette and serve.

This recipe yields 4 servings.

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