Mix up boring fish night with this tasty dish made with sesame seeds, coriander and edamame beans.
Put the miso and sugar into a saucepan with 50ml/2floz water and bring to the boil. Reduce the heat and simmer gently for 10 minutes until thickened and just darkened in colour. Decant into a squeezy bottle fitted with a small nozzle lid – it can be kept like this in the fridge for 1 week.
Heat a deep fat fryer to 180C or heat the oil for deep-frying in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Deep-fry the diced aubergine for 2-3 minutes or until golden-brown and crisp. Set aside to drain on kitchen roll then add the chopped coriander and toss together.
Heat a large frying pan until hot, add the butter and when it’s foaming, add the halibut and fry on each side for 2 minutes until golden brown and just cooked through. Add the edamame beans and warm through.
Mix the sesame seeds together.
To serve, place the aubergine onto the serving plates, scatter with the edamame then sprinkle the sesame seeds on top. Finish with 2 pieces of fish and a drizzle of the miso sauce. Garnish with the cresses.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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