1. Prepare the halibut: Season the fish on all sides with the salt and anise seeds and set aside for 1 hour. In a medium bowl, combine the mirin and rice wine vinegar and dip the fillets in the mixture. Remove and pat dry. Set aside at room temperature while you make the rest of the dish.

2. Make the corn curry: In a medium saucepot set over medium heat, sweat the butter, garlic, lime leaves or zest, onion, corn, jalapeño and curry powder until the onion is translucent, about 5 minutes. Stir in the coconut milk and chicken stock and bring the mixture to a simmer. Simmer for 5 minutes, then remove from the heat and purée in a blender. Strain through a fine-mesh sieve, season with salt and keep warm.

3. Make the pickled chanterelles: In a medium saucepot set over medium heat, combine the water, rice vinegar, sugar, sea salt, mustard seeds, coriander seeds, chile flakes, anise seeds and garlic. Bring to a simmer and cook for 5 minutes. Place the mushrooms, onion and carrot in a medium bowl and pour the water-vinegar mixture over the vegetables. Reserve.

4. Preheat oven to 300º. Place the fish on a lightly oiled glass baking dish and cook for 12 to 15 minutes, until the fish is opaque and warm all the way through.

5. Divide the curried-corn sauce among 4 bowls and top each with a halibut fillet. Top with the mushrooms and serve immediately.