Halibut with Deep-Fried, Miso-Glazed Aubergine and Edamame Beans

Pan-fried halibut served alongside deep-fried aubergine cubes coated in a sweet white miso glaze with edamame and sesame garnish.

Seafood High Protein Pan-Fried Halibut Miso Japanese-Inspired

Estimated Nutrition

Calories

881.1

kcal / serving

3524.4 kcal total

Carbs

86.6g

per serving

346.5 g total

Fat

39.6g

per serving

158.2 g total

Protein

44.7g

per serving

178.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

160

Caster Sugar

CondimentsSauces

180

White Miso

Dairy

Unsalted Butter

LegumesPulses

100

Edamame Beans

NutsSeeds

tbsp

White Sesame Seeds

tbsp

Black Sesame Seeds

tbsp

Korean Cayenne Threads

OilsFats

tbsp

Groundnut Oil

Other

Honey

clear

Seafood

600

Halibut Fillet

skin on, pin boned

Vegetables

piece

Aubergine

cut into 2cm cubes

tbsp

Mixed Micro Cress

Method

Heat oil in a large saucepan or deep fryer to 180°C.

Deep-fry the diced aubergine for 3 minutes until crisp and drain on kitchen roll.

Combine white miso, sugar, honey, and 100ml water in a pan and reduce until golden-brown.

Heat a frying pan with oil and cook the halibut skin-side down for 3 minutes, then flip and cook for 3 minutes.

Add butter to the pan, baste the fish, and let it rest.

Plate the aubergine, drizzle with sauce, top with fish, and garnish with edamame, seeds, threads, and cress.