Miso isn’t just for soup. Try this white miso sauce with fried fish and aubergines.
For the aubergine and edamame beans, half-fill a large saucepan or deep-fat fryer with the oil. Heat the oil to 180C, or until a 2cm/1in cube of bread dropped into the oil turns golden-brown and crisp within 1 minute. (CAUTION: do not leave hot oil unattended.)
Deep-fry the diced aubergine for 2-3 minutes or until golden-brown and crisp. Set aside to drain on kitchen roll.
In a saucepan, heat the white miso, sugar, honey and 100ml/3½fl oz water. Cook until it has reduced in volume and turned golden-brown.
For the halibut, heat a large frying pan and add the oil. Once hot add the fish skin-side down and cook for 2-3 minutes, turn over and cook for a further 2-3 minutes.
Just before serving add the butter and baste the fish. Allow the fish to rest before serving.
To serve, place the diced aubergine onto a serving plate and spoon over the sauce. Place the fish in the centre and garnish with the edamame beans, sesame seeds, cayenne threads and micro cress.
