Ingredients
- For the halibut and miso mixture
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- 75ml/3fl oz sake
- 75ml/3fl oz
mirin - 225g/8oz white miso paste
- 110g/4oz granulated
sugar - 4 x 175g/6oz
halibut fillets, skin on
- For the salad
-
- 110g/4oz fresh
lychees, peeled, stones removed, sliced - 75g/3oz toasted
cashew nuts - 1 small bunch
mint leaves - 110g/4oz
mango, sliced - 1 small bunch
coriander leaves - 1 red
chilli, finely sliced on the diagonal - 50g/2oz fresh
coconut shavings - 110g/4oz mizuna leaves
- 50g/2oz
rocket leaves - 1
lime, juice only - 2 tbsp groundnut oil
- salt and freshly ground
black pepper
- 110g/4oz fresh
Preparation method
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For the halibut, place the sake and mirin into a pan and bring to the boil. Boil for 20-30 seconds to burn off the alcohol; then reduce the heat.
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Add the white miso paste and stir to dissolve. Turn the heat back up and add the sugar, stirring once more to dissolve.
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Remove from the heat, transfer to a bowl and allow to cool.
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Set a third of the miso aside for the salad.
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Place the halibut fillets into the remaining cold miso mixture, cover and place in the fridge for at least 24 hours, preferably 48 hours.
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Preheat the grill to high and the oven to 200C/390F/Gas 6.
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Remove the halibut from the miso and wipe off any excess before placing onto a grill tray.
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Place under the grill to cook for 2-3 minutes until golden-brown, then remove and place in the preheated oven. Cook for 5-8 minutes, or until the fish is cooked all the way through.
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For the salad, place all the salad ingredients except the lime juice and groundnut oil into a bowl and mix together.
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Place two tablespoons of the reserved miso into a bowl, add the lime juice and groundnut oil and whisk to combine. Season with salt and freshly ground black pepper. Add this dressing to the salad and stir to combine.
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To serve, spoon the salad onto each of four plates. Cut the halibut in half on the diagonal, place the fish on top of the salad and serve with a little more of the miso dressing over the top.