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Ingredients
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Miso-dashi broth
Halibut
Garnish & finishing
Method
Miso-dashi broth
- 1
Soak kombu
Place 4 cups cold water and the kombu in a medium saucepan. Let the kombu steep in the cold water for 20–30 minutes (can be done while prepping other ingredients).
- 2
Heat and remove kombu
After steeping, slowly bring the water and kombu to a gentle simmer over medium heat. Just as small bubbles appear around the edges (do not boil), remove the kombu with tongs and discard or reserve for another use.
- 3
Add bonito
Add the bonito flakes to the hot water, simmer gently for 30 seconds to 1 minute, then turn off the heat and let the bonito sink for 5 minutes to infuse.
- 4
Strain and season
Strain the liquid through a fine-mesh sieve lined with cheesecloth or a paper towel into a clean saucepan or bowl. Return strained dashi to a clean saucepan over low heat, stir in the white miso until fully dissolved, then add 1 teaspoon light soy sauce. Keep warm over the lowest heat setting; do not boil the miso broth.
Halibut
- 5
Prepare fish
Pat the halibut fillets dry with paper towels. Season both sides lightly and evenly with kosher salt (about 1/2 tsp per fillet, total 1 tsp). Let rest at room temperature for 5–10 minutes while the broth is finishing.
- 6
Sear halibut
Heat a nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. When the oil is shimmering and just starting to smoke, add the halibut fillets presentation-side down (skin-side up if skin-on). Sear without moving for 2–3 minutes until a golden crust forms. Flip and reduce heat to medium-low, then cook another 2–4 minutes until the fish is opaque through about two-thirds of the thickness and reaches an internal temperature of 125–130°F (52–54°C) for medium doneness. Cooking time will vary by thickness (typical fillets 1–1.5 inches thick).
- 7
Garnish & finishing
- 8
Prepare scallions and lemon
Trim and thinly slice the scallions on a sharp bias; separate white and pale-green parts from the dark-green tops. Cut the lemon in half and reserve half for finishing (squeeze when serving).
- 9
Finish broth
Taste the kept warm miso-dashi and adjust seasoning: add up to 1/4 teaspoon more soy or a pinch of salt if needed. Whisk in 1/2 teaspoon sesame oil for aroma.
- 10
Assemble and serve
Ladle about 3/4 to 1 cup of warm miso-dashi into shallow bowls. Place one halibut fillet in each bowl on top of the broth. Sprinkle the white and pale-green parts of the scallions directly over the fish, and use the dark-green tops for a final bright garnish. Add a light squeeze of lemon over the fish (about 1/2 tsp lemon juice per plate), finish with a light dusting of white pepper and optional toasted sesame seeds. Serve immediately so the fish remains tender and the broth warm.
