Halibut Recipe
Seared Halibut, Charred Bok Choy, Miso Broth, Soy Reduction Pickled Daikons, Coconut Rice
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Halibut and Bok Choy
Miso Broth
Soy Reduction
Pickled Daikons
Coconut Rice
Method
Preparation
Pickle the Daikons
In a bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Add daikon slices and allow to pickle for at least 30 minutes.
Cook the Coconut Rice
In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and liquid is absorbed. Fluff with a fork.
Make the Miso Broth
In a pot, heat vegetable broth. Whisk in miso paste until dissolved. Add grated ginger, minced garlic, and chopped scallions. Simmer for 10 minutes.
Prepare the Soy Reduction
In a small saucepan, combine soy sauce and honey. Bring to a simmer and reduce to half, stirring occasionally.
Cooking
Sear the Halibut and Bok Choy
In a large skillet, heat olive oil over medium-high heat. Season halibut fillets with salt and pepper. Sear halibut for 4-5 minutes on each side until golden brown. In the same skillet, add bok choy and cook for 2-3 minutes until charred.
Assembly
Plate the Dish
On each plate, place a serving of coconut rice, top with seared halibut and charred bok choy. Drizzle with miso broth and soy reduction, and garnish with pickled daikons.