Wild-caught halibut is used here, but any fish will do to complement this savoury, spiced sauce of turmeric with caramelized onions, peas, and bok choy. This is a hearty and warming dish that the drizzly autumn days have me craving.
The turmeric sauce can be used for shrimp, mussels, chicken and pork too.
Find it online: https://thepeasantsdaughter.net/halibut-creamy-turmeric-sauce/