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
1 Marinate halibut in mirin and miso for 30min.
2 Saute edamame, mint (if using) with half the olive oil, salt and pepper. Once the edamame softens, blitz it with cream to make puree.
3 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? ]
4 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.