- 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
- 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.