Miso Glazed Halibut with Baby Bok Choy and a Sake Butter Sauce

• Seafood

  • 4 (6 ounce halibut, fillets
  • 1 Miso glazed halibut

• Produce

  • 1 Baby bok choy
  • 2 heads Baby bok choy
  • 2 clove Garlic
  • 1 tbsp Ginger, fresh
  • 2 tbsp Ginger
  • 1 Peanuts, dry roasted
  • 1 Scallions
  • 1 tbsp Shallots

• Condiments

  • 1 tsp Lime juice, fresh
  • 1/4 cup Mirin
  • 1 Sake butter sauce
  • 2 tbsp Soy sauce, low sodium

• Baking & Spices

  • 2 Kosher salt
  • 1 Toppings

• Oils & Vinegars

  • 1 tbsp Rice vinegar
  • 2 tsp Sesame oil
  • 1 tbsp Vegetable oil

• Dairy

  • 9 tbsp Butter, unsalted
  • 1 tbsp Heavy cream

• Beer, Wine & Liquor

  • 1/2 cup I teaspoon sake

• Other

  • 3 tablespoons shiro (white miso

Found on hapanom.com

Description

Ingredients

• Miso Glazed Halibut
• 3 tablespoons shiro (white) miso
• ¼ cup mirin
• 2 tablespoon low sodium soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger, minced
• 4 (6 ounce) halibut fillets
• Sake Butter Sauce
• 9 tablespoons unsalted butter
• 2 tablespoons peeled julienned ginger
• 1 tablespoon minced shallots
• ½ cup + I teaspoon sake
• 1 tablespoon heavy cream
• 1 teaspoon fresh lime juice
• Kosher salt
• Baby Bok Choy
• 2 heads baby bok choy, quartered lengthwise
• 1 tablespoon vegetable oil
• 2 clove garlic, crushed
• Kosher salt
• Toppings
• dry roasted peanuts, roughly chopped
• scallions, thinly sliced

Directions

• Add the first 6 ingredients of the miso glaze to a small sauce pan and bring to a simmer over medium-high heat (do not let it boil). Remove from heat and let it cool to room temperature.
• Place the halibut fillets on a plate (skin side down). Brush the miso glaze onto the fish and refrigerate for 30 minutes to marinate.
• While the halibut fillets are marinating, work on the sake butter sauce. Heat 1 tablespoon of butter in a small saucepan over medium-high heat. Add the ginger and shallots and cook for 2 -3 minutes, stirring frequently. Add ½ cup of sake, bring to a boil, and allow to reduce for about 3minutes. Add the heavy cream and then allow to reduce again for about 2 minutes. Begin to add the butter a tablespoon at a time, allow the butter to melt before before adding another tablespoon. Whisk constantly. Once thick and creamy, remove from heat. Whisk in the remaining tablespoon of sake, lime juice, and ¼ teaspoon Kosher salt. Taste and season with more salt, if needed. Set aside until ready to use.
• Position the oven rack about 4- 6 inches away from the heat source and preheat the broiler for 3 minutes. Place the marinated halibut, skin side down, on a sheet pan lined with foil, and cook until the exterior is caramelized and slightly opaque in the center, about 7 -10 minutes, depending on thickness and distance from the broiler.
• While the fish is cooking, prepare the bok choy. In a large frying pan, heat a tablespoon of oil over medium high heat. Once the oil is hot and shimmering, add the garlic and cook until fragrant, stirring frequently. Add the bok choy, cut side down, and sprinkle with a pinch of salt. Cook on each side, about a minute per side or until slightly charred. Remove from heat.
• Warm the sake butter sauce and whisk over medium heat until its nice a fluid again. Ladle the sake butter sauce onto the plate. Add the bok choy, halibut, and top with peanuts and scallions. Serve immediately and enjoy!