Preheat the oven to 350 degrees F. Salt the halibut and let it come to room temperature.
Bring 3 cups water to a boil in a saucepan. Add the curry powder, turmeric, 2 cloves of the garlic and 1 teaspoon salt. Bring to a boil.
Slice the Napa cabbage into 1/4-inch ribbons. Chop the bell peppers into bite-size pieces. Add the veggies to the poaching broth and simmer for 5 minutes.
Puree the miso, mirin, vinegar, 1 tablespoon of the sesame oil and another 2 garlic cloves.
Cut the halibut into 1-inch cubes. Pour the miso marinade over the halibut and mix to coat.
Cut four long ovals of parchment paper. (They should be large enough to cover a whole skewer--you want to create a tight seal to save all the yummy juices.) Add a bed of ginger and Napa cabbage to each oval. Thread the halibut cubes onto 4 skewers, alternating with the peppers. Set a skewer in the middle of each piece of parchment; fold up the parchment and crimp the edges to seal.
Place the parchment packets in the oven for 12 minutes.
While the fish is cooking, mince the remaining 2 cloves garlic and combine with the remaining 2 tablespoons sesame oil. Brush the naan with the garlic oil and sprinkle with salt. Grill until golden. Cut the naan into quarters and sprinkle with chopped chives
Serve the parchment packets with naan on the side. Let your guests open the packets and enjoy the aromas.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.