Nick Edgar cooks Halibut with miso, Wild Atlantic Prawns and turnip

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lower in sodium and adds a similar flavor.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

Rice vinegar with sugar mimics the sweetness of mirin.

halibut

🥗Healthier: cod

💰Cheaper: tilapia

Cod and tilapia are more affordable white fish options.

Prepare a dashi stock by keeping the temperature below 60° and cooking it low and slow with Bonito flakes.

Make a pickling liquor by combining salt, sugar, coriander seeds, and garlic with rice wine vinegar and fresh ginger, then bring it to a boil.

Slice radishes and turnips gently on a Japanese mandolin and add them to the pickling liquor to pickle.

Prepare a miso rub by mixing lime zest, lime juice, chopped coriander, chili, and ginger into a paste.

Rub the miso paste all over the halibut fillets.

In a pot, add water and miso paste to cook glass noodles, simmering for about 5 minutes until soft.

Cut ay mushrooms and add them to the pickling liquor.

Drop the halibut into the pot to cook.

Plate the dish with cooked noodles, pickled radishes, prawns, edamame beans, and pickled ginger, warming them through gently.

Add blanched white kale and pack choy to the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens