Miso-glazed halibut with prawn dumplings in shiso broth

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For the miso halibut

  • 3 tbsp white miso paste (available from Japanese supermarkets)
  • 3 tbsp sugar
  • 3 tbsp dark soy sauce
  • 3 tbsp sake (available from Japanese supermarkets)
  • 3 tbsp mirin (Japanese rice wine, available from Japanese supermarkets)
  • 4 x 150g/5oz thick halibut fillets, skins removed

For the prawn dumplings

  • 110g/4oz raw king prawns, heads and shells removed, de-veined, roughly chopped
  • 1 tsp dark soy sauce
  • 1 tsp mirin
  • ¼ tsp freshly grated root ginger
  • 2 tsp finely chopped spring onion
  • 12 wonton wrappers (available from Japanese supermarkets)
  • 1 free-range egg yolk, mixed with 1 tbsp water

For the shiso broth

To serve

  • 8 green shiso leaves (available from Japanese supermarkets)
  • 1 tsp shichimi (seven spice pepper, available from specialist retailers)