Ingredients

• 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
• 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

Directions

• 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.
• Add the white miso paste and stir to dissolve. Turn the heat back up and add the sugar
• stirring once more to dissolve.
• Remove from the heat
• transfer to a bowl and allow to cool.
• Set a third of the miso aside for the salad.
• Place the halibut fillets into the remaining cold miso mixture
• cover and place in the fridge for at least 24 hours
• preferably 48 hours.
• Preheat the grill to high and the oven to 200C/390F/Gas 6.
• Remove the halibut from the miso and wipe off any excess before placing onto a grill tray.
• 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.
• For the salad
• place all the salad ingredients except the lime juice and groundnut oil into a bowl and mix together.
• 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.
• 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.