From The Straits Times    |

Japanese pan-seared fish

Photography Darren Chang Art Direction & Styling Clare Chan 

 

JAPANESE-STYLE Miso Halibut with Edamame Puree 

Serves 2 

Ingredients

2 halibut (you can also use cod fish)
2 tbsp mirin
2 tbsp miso
200g edamame, shelled
3 tbsp olive oil 
30g mint leaves (optional)
A pinch of salt
A dash of pepper
100ml whipping cream
2 tbsp Japanese pickles (you can choose any pickles you like)

 

Read also: RECIPES: 4 dinners to cook in bulk for the family and how to save the leftovers

 

Directions

Marinate halibut in mirin and miso for 30min. 

Saute edamame, mint (if using) with half the olive oil, salt and pepper. Once the edamame softens, blitz it with cream to make puree. 

In a non-stick pan, heat the remaining olive oil over medium heat. Pan-sear the fish and place on top of the mint puree.  freeze it! [Note to art, can we do like a mini sticker or something whenever we get to the freezing step? ]

Garnish with pickles and a crack of pepper before serving.

 

TIP Always let the food cool down to the room temperature before freezing. Consume within one week.