Miso & Maple Glazed Halibut Recipe

Prepare glaze

Whisk together white miso paste, maple syrup, soy sauce, mirin, and lemon juice in a small bowl until smooth. Taste and adjust: add a little more maple for sweetness or a pinch more miso for umami.

Season halibut

Pat halibut fillets dry with paper towels. Lightly season both sides with salt and black pepper. Brush a thin layer of the miso-maple glaze over the top of each fillet (reserve about 2 tsp glaze for finishing).

Sear halibut

Heat 1 tablespoon neutral oil in a large nonstick or stainless steel frying pan over medium-high heat until shimmering. Add halibut, glaze-side up. Sear for 3 minutes without moving to develop a glaze. Carefully flip and reduce heat to medium. Spoon 1 tsp glaze over the top of each fillet, then cook for another 3-4 minutes until opaque through the center and glaze is sticky (internal temperature ~60°C/140°F). Remove to a warm plate and tent loosely with foil to rest.

Make crumb mixture: In a small bowl, combine panko breadcrumbs, dried onion flakes, toasted sesame seeds, chopped toasted walnuts, ground coriander, smoked paprika and salt. Stir in 1 tablespoon olive oil until evenly moistened and the mixture holds together slightly.

Toast crumb (optional but recommended): Heat a small skillet over medium heat and add the crumb mixture. Toast, stirring frequently, for 3–5 minutes until crumbs are golden and aromatic. Remove from heat and set aside. Just before serving, spoon or press about 1–2 tablespoons of crumb onto the top of each rested halibut fillet for texture.

Preheat pan: Use a separate medium skillet and heat olive oil and 1 tbsp butter over medium-high heat until foaming.

Cook prawns: Add minced garlic and sauté 10–15 seconds until fragrant (do not brown). Add prawns in a single layer, seasoned with salt, pepper and lemon zest. Cook 1.5–2 minutes per side (total 3–4 minutes) until pink, opaque and slightly caramelized. Spoon the garlic-butter over the prawns as they cook. Remove from pan and keep warm.

Par-cook potatoes: Bring a pot of salted water to a boil. Add halved baby potatoes and simmer for 8–10 minutes until just tender but still holding shape. Drain well and let steam-dry for 2 minutes.

Flash fry potatoes: In a large sauté pan, heat 2 tablespoons vegetable oil over medium-high heat until shimmering. Add potatoes cut-side down and fry without moving for 3–4 minutes until golden. Toss and continue cooking 2–3 minutes more until crisp and cooked through. Season with 1/4 tsp sea salt and a pinch of pepper. Transfer to a plate and keep warm.

Flash fry vegetables: Add remaining 1 tablespoon oil to the same pan, give it a moment to heat, then add mixed baby vegetables. Stir-fry 2–3 minutes until bright, just tender and slightly charred. Season with remaining salt and pepper. Toss in chopped chives and remove from heat.

Sauté aromatics: In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add chopped shallot and sauté 2–3 minutes until translucent. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Cook sweet potato: Add diced sweet potato, ground cumin and ground coriander. Stir to coat and cook 1–2 minutes. Pour in stock, bring to a simmer, cover and cook 10–12 minutes until sweet potato is very tender.

Blend velouté: Remove from heat. Using a handheld immersion blender (or transfer carefully to a blender), puree until very smooth. Stir in coconut milk and return to gentle heat—do not boil—adjust seasoning with salt and lime juice. Keep warm, thin with a little extra stock if needed to reach a silky velouté consistency (about pouring sauce thickness).

Reheat and glaze: If halibut has cooled slightly, place fillets briefly in a warm oven (90–100°C) for 3–4 minutes. Spoon reserved glaze over each fillet and press a tablespoon of toasted onion dukkah crumb onto the top for crunch.

Plate: Spoon a shallow pool (about 3–4 tbs) of spiced sweet potato & coconut velouté in the center of each plate. Arrange 2 halibut fillets (or 1 large fillet) on top of the velouté. Scatter 3 king prawns beside the fish. Arrange a small handful of flash-fried potatoes and vegetables to the side.

Garnish: Drizzle any pan juices from the prawns over the dish, place microgreens or coriander leaves atop the fish, add a lemon wedge, and finish with a light scatter of extra chives. Serve immediately.