Miso Halibut with Teriyaki Green Vegetables


  • 4 x 150-200g/5½-7oz fillet of halibut, skin on, pin-boned
  • 4 tbsp sake
  • 4 tbsp mirin
  • 4 tbsp white miso paste
  • 3 tbsp caster sugar
  • 125ml/4fl oz Shaoxing rice wine
  • 125ml/4fl oz sake
  • 125ml/4fl oz mirin
  • 125ml/4fl oz soy sauce
  • 3 tbsp caster sugar
  • 2 tbsp groundnut or vegetable oil
  • 1 shallot, finely chopped
  • 4 garlic cloves, crushed
  • 2cm/¾in knob fresh root ginger finely sliced
  • 2 tsp salt
  • 750g/1lb 10oz Chinese greens, such as black cabbage (cavolo nero) or bok choi
  • 2 tbsp chicken stock or water


  1. For the miso halibut marinade, stir together the sake, mirin, white miso paste and caster sugar. Set aside some for the dressing. Marinate the Halibut in the fridge for 24 hours by adding the fish to the marinade and covering.
  2.  To cook the fish preheat the grill to a high heat. Wipe any excess marinade and place the fish on a baking tray. Grill for three minutes on each side.
  3. For the Veg first make the the teriyaki green veg and miso dressing. Heat the rice wine, sake, mirin, soy sauce and caster sugar and bring to a simmer. Simmer for 1-2 minutes or until thickened.
  4. To a large wok add the shallot, garlic, ginger, salt and the greens on a high heat and cook for 2-3 minutes. Pour in the teriyaki sauce and the stock then stir.
  5. To Serve place the greens on each plate then top with the fish. Dress the plates with the marinade you saved.
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