- 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)
- 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.