In a medium-sized bowl, whisk all ingredients until fully incorporated.

Pour contents into medium-sized pan, bring to a boil, and reduce to a simmer. Continue to cook for 3 minutes, then remove from heat and allow to cool to room temperature.

Cook lo mein noodles in salted water until al dente, about 5 to 6 minutes, drain water completely, then toss with butter, soy sauce, sesame oil, and hot chili oil. Serve warm with halibut.

Gently pat halibut fillets dry with paper towel and allow them to come to room temperature, about 15 to 20 minutes.

Season halibut on both sides with salt and pepper, and dredge on all 4 sides with corn starch.

In a large pan, add grapeseed oil and bring to medium-high heat. Sear until lightly browned, about 2 to 3 minutes.

Add butter, swirl around pan, then flip halibut and butter baste for about 30 seconds. Continue to cook another 2 to 3 minutes until medium-done, or longer for desired doneness.

Plate halibut on a bed of sesame noodles and spoon about 2 oz. of sweet ‘n sour sauce over fillets. Garnish with green onion and sesame seeds.