Halibut with lychee, cashew nut and miso salad

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For the halibut and miso mixture

  • 75ml/3fl oz sake
  • 75ml/3fl oz mirin
  • 225g/8oz white miso paste
  • 110g/4oz granulated sugar
  • 4 x 175g/6oz halibut fillets, skin on

For the salad

  • 110g/4oz fresh lychees, peeled, stones removed, sliced
  • 75g/3oz toasted cashew nuts
  • 1 small bunch mint leaves
  • 110g/4oz mango, sliced
  • 1 small bunch coriander leaves
  • 1 red chilli, finely sliced on the diagonal
  • 50g/2oz fresh coconut shavings
  • 110g/4oz mizuna leaves
  • 50g/2oz rocket leaves
  • 1 lime, juice only
  • 2 tbsp groundnut oil
  • salt and freshly ground black pepper