Ingredients

• 3 tbsp white miso paste (available from Japanese supermarkets)
• 3 tbsp sugar
• 3 tbsp dark soy sauce
• 3 tbsp sake (available from Japanese supermarkets)
• 3 tbsp mirin (Japanese rice wine
• available from Japanese supermarkets)
• 4 x 150g/5oz thick halibut fillets
• skins removed
• 110g/4oz raw king prawns
• heads and shells removed
• de-veined
• roughly chopped
• 1 tsp dark soy sauce
• 1 tsp mirin
• ¼ tsp freshly grated root ginger
• 2 tsp finely chopped spring onion
• 12 wonton wrappers (available from Japanese supermarkets)
• 1 free-range egg yolk
• mixed with 1 tbsp water
• 650ml/1 pint 3½fl oz hot chicken stock
• preferably homemade
• 1 tbsp sake
• 1 tbsp dark soy sauce
• 1 tsp freshly grated root ginger
• 1 tsp sugar
• ¼ tsp salt
• 6 shiitake mushrooms
• washed well
• stems removed
• finely sliced
• 6cm/2½in piece leek (white part only)
• julienned
• 2 small heads bok choi
• each cut in quarters
• 8 green shiso leaves (available from Japanese supermarkets)
• 1 tsp shichimi (seven spice pepper
• available from specialist retailers)

Directions

• For the miso halibut
• mix the miso paste
• sugar
• soy sauce
• sake and mirin together in a large glass bowl until well combined.
• Add the halibut fillets and mix until completely coated in the marinade. Cover the bowl and chill in the fridge and marinade for at least four hours
• or preferably overnight.
• Meanwhile
• for the prawn dumplings
• blend the chopped prawns
• soy sauce
• mirin and ginger in a food processor for 12-15 seconds
• or until roughly combined. Transfer the mixture to a bowl and stir in the spring onion.
• Place three wonton wrappers onto a chopping board and place one teaspoonful of the prawn mixture into the centre of each.
• Brush the edges of the wonton wrappers with a little of the beaten egg mixture
• then fold each wrapper in half over the mixture
• to form a triangle shape
• and seal the edges together.
• Repeat the process with the remaining wonton wrappers and filling mixture.
• Wrap a filled wonton wrapper around your finger so that the two corners at the base of the triangle meet. Press these two corners together (the dumpling should resemble a tortellini.)
• Repeat the process with the remaining filled wontons.
• Chill the prawn dumplings in the fridge until needed.
• When the halibut fillets have marinated
• preheat the grill to its highest setting.
• Remove the halibut fillets from the marinade
• shaking off any excess
• then transfer them to a lightly oiled baking tray. Grill for 5-6 minutes
• turning once during cooking
• until just cooked through. (NB: The halibut is cooked through when the flesh is opaque.)
• Just before serving
• bring a pan of salted water to the boil. Add the prawn dumplings to the boiling water
• in batches
• and boil for 2-3 minutes. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining dumplings.
• Meanwhile
• for the shiso broth
• bring the stock
• sake
• soy sauce
• ginger
• sugar and salt to a simmer in a saucepan.
• Add the vegetables and simmer for 2-3 minutes
• or until just tender
• then add the dumplings to the broth and heat until warmed through.
• To serve
• place three prawn dumplings into each of four warmed serving bowls. Pour over the broth and vegetables. Add two shiso leaves to each bowl
• then top each portion with a grilled halibut fillet. Sprinkle each dish with a pinch of shichimi pepper.