Pan Seared Miso Halibut Recipe
okonomiyaki cabbage cake, kewpie mayo, seasonal vegetables, lemongrass ginger compound butter, micro salad
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Ingredients
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Pan Seared Miso Halibut
Okonomiyaki Cabbage Cake
Lemongrass Ginger Compound Butter
Micro Salad
Kewpie Mayo
Seasonal Vegetables
Method
Pan Seared Miso Halibut
- 1
Marinate the Halibut
In a bowl, mix the miso paste, soy sauce, sesame oil, salt, and black pepper. Coat the halibut fillets with the marinade and let sit for at least 30 minutes.
- 2
Okonomiyaki Cabbage Cake
- 3
Prepare the Batter
In a large bowl, combine shredded cabbage, flour, eggs, dashi stock, and green onions. Mix until well combined.
- 4
Cook the Cabbage Cakes
Heat vegetable oil in a non-stick skillet over medium heat. Pour in the batter to form cakes and cook for about 4-5 minutes on each side until golden brown. Keep warm.
Lemongrass Ginger Compound Butter
- 5
Micro Salad
- 6
Prepare the Salad
In a bowl, combine microgreens, cherry tomatoes, and cucumber. Drizzle with olive oil and balsamic vinegar, and season with salt and pepper. Toss to combine.
