Panko Crusted Halibut over Baby Bok Choy in a Miso Broth
Togarashi and Mitsuba Garnish
Summer is the time to enjoy fresh halibut from Alaska. This pristine lean fish with mild, sweet white flesh, large flakes and a firm but tender texture naturally pairs well with Japanese ingredients; miso, tamari, mirin, and toasted sesame. Harmoniously balanced, this dish is a stellar warm weather meal.
Mitsuba, a Japanese herb with a fresh, wild, sweet flavor adds the herbaceous notes. Taberu Togarashi Furikake can be found in Japanese markets. A tasty mixture of black sesame, red pepper, salt, white sesame, dried bonito, kelp, powdered plum, powdered red perilla – it enlivens the whole dish. Serve with fluffy white rice on the side if desired.
Alaskan Halibut, Japanese Flavors Recipe
Ingredients for 2:
2 t. toasted sesame oil
1 t. garlic, minced
1 1/3 c. chicken stock (preferably homemade)
2 t. white miso
2 t. mirin (high-quality only)
2 t. low sodium tamari
4 baby bok choy – trimmed, sliced lengthwise
2 – 6 oz. halibut fillets (skinless)
salt and pepper
panko (japanese breadcrumbs)
high-heat canola oil
mitsuba (or cilantro)
taberu togarashi furikake
Cook garlic in sesame oil over medium heat for about a minute. Add chicken stock, turn up heat and bring to a boil. Lower heat and add miso, mirin, and tamari. Stir to combine. Add bok choy and simmer until the bok choy is tender.
Meanwhile cook the halibut by rinsing the fillets in fresh water. Lightly dry with paper towels. Season both sides with salt and pepper.
The still-moist flesh will adhere to the panko. Coat one side of the fish by pressing the fillets into a shallow bowl of panko.
Heat a non-stick pan or wok to medium-high. Add canola oil. When the oil is hot add the fish, panko-side-down, and cook until the breadcrumbs are browned.
Lower the heat to medium-low. Flip the fish and continue to cook until the halibut is cooked all the way through.
Ladle broth into warm bowls. Arrange bok choy in the broth to form a raft so the fish will not submerge. Place fillet panko-side-up on top of the bok choy. Garnish with mitsuba leaves and a sprinkling of togarashi. Serve with white rice on the side.
Halibut from the Icy Strait waters off of Hoonah, Alaska
On a trip to Alaska, we were fortunate to meet Julie, a native of Hoonah. They had just caught a couple beautiful halibut. She was so gracious to show us how she filleted the fish. She said that they would be taking the extra fillets up to the village elders.
Be sure to enjoy some fresh Alaskan halibut this summer!
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