Chef Jeff’s Maple Miso Halibut
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Guests
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Ingredients
Maple Miso Marinade
- 3/4 Cup Brown miso paste
- 3 Tbs Kasu
- 3 Tbs Fresh ginger
- 2 Cups Pure maple syrup
- 3 Tbs Light soya sauce GF option: Tamari
- 1 Tbs Pure sesame oil
- 3 Tbs Rice wine vinegar
- 2 Tbs Yuzu Juice
Preparing Fish
- 5 lb Halibut fillet Skin removed
- 600 ml Maple miso marinade
- 1 tsp Togarashi
- 1 tsp Sea salt
- 1 oz Grapeseed oil
- 1 Gram Nori chiffonade
- 25 Gram Scallions Julienne
- 1 Tbsp Black & white sesame seeds
- 4 Gram Bonito Flakes
Ingredients
Maple Miso Marinade
Preparing Fish
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Instructions
Maple Miso Marinade
- Combine all ingredients in a bowl and blend with an immersion blender until well combined. Store in fridge for up to 1 week. This marinade can be used with fish, mushrooms and even as a vinaigrette for an Asian slaw or noodle salad.
Preparing Fish
- When using as a marinade for fresh fish, marinade for at least 6 hours or overnight.
- Preheat oven on broiler, setting at high heat.
- Remove fish from marinade and pad-dry fish with towel.
- Season fish with togarashi and a light sprinkle of sea salt.
- Heat up a non-stick pan with some grapeseed oil until just at smoking point.
- Gently place fish, presentation side down, into hot oil and press down with a fish spatula with light pressure (this prevents the fish from curling up at its edges and helps with an even sear) – Sear fish for about 45 sec. or until flesh has developed a crust and colour.
- Flip fish and sear other side for about 20 seconds.
- Transfer fish to a parchment paper-lined baking tray, presentation side up.
- Brush fish with some of the residual marinade, sprinkle some black and white sesame seeds on top and place on middle shelf in oven underneath the broiler and continue to cook for about 5-6 minutes, depending on size and thickness of the fish. *Try to aim for a medium rare doneness. (NOTE: When halibut reaches internal temperature of 120f, remove from heat and let rest. It will continue carrying over to 125f = medium-rare.)
- Once fish is removed from oven, transfer to serving dish and garnish with julienne scallions, nori chiffonade and bonito flakes.