Deep-Fried Aubergine with Halibut and Miso

A quick, elegant Japanese-style dish featuring crispy fried aubergine, pan-seared halibut, edamame, and a rich miso-sugar glaze.

Seafood High Protein Aubergine Halibut Japanese-Style Miso

Estimated Nutrition

	Per Serving	Total
Calories	647.1 kcals	2588.4 kcals
Carbohydrates	52.5 grams	210.1 grams
Fat	33.2 grams	132.8 grams
Protein	34.6 grams	138.2 grams

Cook Time

25 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

150
g

Caster Sugar

CondimentsSauces

150
ml

White Miso

Dairy

50
g

Butter

LegumesPulses

100
g

Edamame Beans

NutsSeeds

2
tbsp

Coriander

Roughly chopped

1
tbsp

White Sesame Seeds

1
tbsp

Black Sesame Seeds

OilsFats

500
ml

Vegetable Oil

For deep frying

Seafood

500
g

Halibut Fillet

Skin and pin bones removed, cut into 8 pieces

Vegetables

2
piece

Aubergine

Cut into 1-2cm cubes

2
tbsp

Micro-Cress

Ideally mixture of red amaranth and bronze fennel fronds

Steps

Simmer miso, sugar, and 50ml water for 10 minutes until thickened.
Heat deep-frying oil to 180°C in a fryer or heavy pan.
Fry aubergine cubes until golden and mix with chopped coriander.
Fry halibut pieces in foaming butter until cooked through and warm edamame.
Mix the white and black sesame seeds together.
Plate aubergine, edamame, sesame seeds, and fish, then drizzle with miso sauce.