Heat sauce pan, add vegetable oil and sauté onions, garlic, and ginger until softened.
Chop baby bok choy, shred carrots then blanch in boiling water.
Combine fish stock, fish sauce, and tamarind paste in a pot and bring to a boil then strain.
Add strained liquid to sauce pan then add cherry tomatoes and blanched vegetables and simmer for 10 minutes.
Season Halibut filet with salt and pepper then poach at 180°F with reserved tamarind liquid for about 4 minutes.
Add a splash of lemon and adjust seasoning with salt & pepper.
Finish with a sliced chili pepper, a bunch of enoki mushrooms, and micro bull’s blood and serve.
