Sake-Steamed Halibut With Ginger And Cabbage

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1 cup thinly shaved cauliflower

1/2 cup pickled ginger juice from a jar of pickled ginger

2 tablespoons unsalted butter

2 tablespoons canola oil

2 pounds green cabbage, shredded

2 large leeks, white parts only, cut into 2-by-1/2-inch matchsticks

One 4-inch piece peeled fresh ginger, cut into fine matchsticks

Salt and freshly ground white pepper

1 cup sake

8 skinless halibut fillets (4 pounds)

2 scallions, white parts only, thinly sliced and separated into rings

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