Mix up boring fish night with this tasty dish made with sesame seeds, coriander and edamame beans. 


  • 150ml/5fl oz white miso

  • 150g/5oz caster sugar

  • 2 aubergines, cut into 1-2cm/ 1/2-3/4” cubes

  • vegetable oil, for shallow frying

  • 50g/2oz butter

  • 500g/1lb 2oz halibut fillet, skinned, pin boned and cut into 8 chunks

  • 100g/31/2oz edamame beans

  • 2 tbsp coriander, roughly chopped

  • 1 tbsp white sesame seeds

  • 1 tbsp black sesame seeds

  • 2 tbsp mixed micro cress - red amaranth and bronze fennel fronds


  • 1.

    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.

  • 2.

    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.)

  • 3.

    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.

  • 4.

    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.

  • 5.

    Mix the sesame seeds together.

  • 6.

    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 information

Nutritional analysis per serving (4 servings)

  • Energy 1248kj
  • Fat Total 96g
  • Saturated Fat 12g
  • Protein 34g
  • Carbohydrate 70g
  • Sugar 50g
  • Sodium 1721mg

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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