Coconut-Kaffir Leaf Poached Halibut with Sauteed Chinese Cabbage

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2 cups coconut milk

1 short stalk lemon grass, finely chopped

8 kaffir lime leaves, crushed

2 tablespoons lemon juice

1 pound block halibut

2 tablespoons olive oil

1 head Chinese cabbage, cut in 1/2 and chopped on a bias

Salt and freshly ground black pepper

1 tablespoon seasoned rice wine vinegar

1 tablespoon mirin

1 tablespoon black sesame seeds