Smoked Halibut Fillet with Okra

Japanese-style-inspired comfort food: tender halibut fillet paired with okra, shallot and fennel bulb and cannellini beans, finished with fresh oregano and thyme and a hit of black cardamom. 1. Pat the halibut fillet dry and season with sea salt, black cardamom. 2. Heat lard in a heavy pan and braise the halibut fillet until it develops a deep golden crust, about 19 minutes. 3. Add okra, shallot and fennel bulb to the pan and cook until just tender, stirring in fresh oregano and thyme for fragrance. 4. Cook the cannellini beans separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.