Ingredients

• 2 aubergines
• cut into 2cm/1in cubes
• 180ml/6fl oz white miso
• 160g/5½oz caster sugar
• 50g/1¾oz clear honey
• 4 tbsp groundnut oil
• 4 x 150g-200g/5½-7oz fillets of halibut
• skin on
• pin boned
• 75g/2½oz unsalted butter
• 100g/3½oz edamame beans
• 4 tbsp white sesame seeds
• 4 tbsp black sesame seeds
• 4 tbsp Korean cayenne threads
• 2 tbsp mixed micro cress

Directions

• For the aubergine and edamame beans
• half-fill a large saucepan or deep-fat fryer with the oil. Heat the oil to 180C
• or until a 2cm/1in cube of bread dropped into the oil turns golden-brown and crisp within 1 minute. (CAUTION: do not leave hot oil unattended.)
• Deep-fry the diced aubergine for 2-3 minutes or until golden-brown and crisp. Set aside to drain on kitchen roll.
• In a saucepan
• heat the white miso
• sugar
• honey and 100ml/3½fl oz water. Cook until it has reduced in volume and turned golden-brown.
• For the halibut
• heat a large frying pan and add the oil. Once hot add the fish skin-side down and cook for 2-3 minutes
• turn over and cook for a further 2-3 minutes.
• Just before serving add the butter and baste the fish. Allow the fish to rest before serving.
• To serve
• place the diced aubergine onto a serving plate and spoon over the sauce. Place the fish in the centre and garnish with the edamame beans
• sesame seeds
• cayenne threads and micro cress.