Food & Wine

  • Home>  
  • Food & Wine>  
  • Miso-crusted Halibut with Ginger-wokked Baby Bok Choy and Shaved Spring Turnips

Miso-crusted Halibut with Ginger-wokked Baby Bok Choy and Shaved Spring Turnips

Recipe

Serves 6

• 1 tsp vegetable oil

• 6 4 oz portions of halibut filet (or substitute salmon or tuna)
about 3/4 inch thick or more

• 1/2 cup light brown miso

• 1 tbsp rice vinegar

• 1 tsp sesame or vegetable oil

• 6 bunches baby bok choy

• 1 tsp chopped fresh ginger

• 1 tsp tamari or good quality Soy Sauce

• 1 tsp sesame oil

• 4 white spring turnips, skin on, sliced very thin on a mando
line, truffle slicer or with a very sharp knife

• Jasmine rice, cooked

• Asparagus and fiddleheads as vegetables, cooked and then shocked in ice water


Preheat oven to 425F

In a non-stick pan large enough to hold the fish, heat the oil until just starting to smoke. Season the fish lightly with salt and pepper and then sear on medium high heat, two minutes. Flip over and repeat. Remove from heat and let cool.

Mix the miso, oil and vinegar into a sort of spreadable paste. With a palette knife or flat blade, spread the paste over the cooled fish about 1/16 inch thick. Reserve a little of the paste for serving. Place the fish in the hot oven and roast 6-8 minutes or until the miso just starts to turn brown around the edges.


While fish is roasting, heat a wok or large non-stick pan over medium heat. Add the sesame oil and the ginger, and sauté it one minute. Add the whole baby bok choy and sauté one minute.Add the soy and a small splash of water (1 tsp). Cook one more minute.

To serve, place a small amount of rice on the plates. Place the bok choy beside the rice and warm up the vegetables and place on the greens.Remove the fish from the oven and place on the rice and greens. Shower the dish with the shaved turnips.Take the remaining miso glaze,add a little water and a dash of tamari or soy to make it runny and spoon some of this over the plates and the turnips.Enjoy!


Originally published in the Summer 2007 issue of Lifestyle Nova Scotia Magazine.