Miso halibut with teriyaki green vegetables

James Martin combines Japanese and Chinese ingredients to make a stunning marinated fish dish served with flavour-packed greens.

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For the miso halibut

  • 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

For the green vegetables

To serve