Prepare the poaching liquid by combining lemongrass, garlic, ginger, shallot, and stock; bring to a simmer. Turn off heat and add halibut fillets.
Return heat to a simmer, cover the pan and cook for 4-5 minutes for frozen fish or 2 minutes for fresh/thawed fish.
Turn off heat and let the fish rest in liquid for 5 minutes.
Season with salt and baste with broth to serve.

Recipe and photo courtesy of Alaska Seafood.