Halibut with deep-fried, miso-glazed aubergine and edamame beans

Miso isn’t just for soup. Try this white miso sauce with fried fish and aubergines.

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For the aubergine

For the halibut

  • 4 tbsp groundnut oil
  • 4 x 150g-200g/5½-7oz fillets of halibut, skin on, pin boned
  • 75g/2½oz unsalted butter

To serve