Japanese-style dish is a quick and elegant: Deep-fried aubergine with halibut and miso

Deep-fried aubergine with halibut and miso

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4

Ingredients

• 150ml/5fl oz white miso
• 150g/5oz caster sugar
• vegetable oil, for deep frying
• 2 aubergines, cut into 1-2cm/½-¾in cubes
• 2 tbsp roughly chopped fresh coriander
• 50g/2oz butter
• 500g/1lb 2oz halibut fillet, skin and pin bones removed, flesh cut into 8 pieces
• 100g/3½oz edamame beans

To serve

• 1 tbsp white sesame seeds
• 1 tbsp black sesame seeds
• 2 tbsp micro-cress, ideally a mixture of red amaranth and bronze fennel fronds

Directions: 

1. in a saucepan dissolve the miso and sugar in 50ml/2fl oz of water. 
2. Once the mixture is at a boil, proceed to Reduce the heat; simmer for 10 minutes, or once the color has darkened. Decant the mixture into an airtight container for up to a week.
3. in a heavy frying pan 180c or until a breadcrumb turns brown when dropped into the oil. Deep-fry diced aubergine, until golden-brown around 3 minutes. Remove from the oil, set aside to drain on a paper towel. Sprinkle chopped coriander on the halibut reserving the remaining for the aubergine/ eggplant and proceed to mix together.
4. Heat the butter (medium heat). When foaming, add the halibut pieces and fry on each side for 2 minutes, or until golden-brown. Add edamame beans into the pan and continue to fry for 1 minute.
5. Add sesame seeds and to serve, place aubergines onto a plate, gracefully arrange the edamame beans around and on the halibut and sprinkle the sesame seeds on top of the dish. Finish the dish with the halibut, liberally drizzle miso sauce on the fish, and garnish with mixed cress. Serve.