Poached Halibut with a miso and shitake broth and crispy kale
We love cooking fish this way – it’s fun. Although we always struggle when trying to explain it, when being asked what’s for supper and the reply is fish in a bag the response is not normally very forth coming. But that is what it is – fish in a bag. It’s a good one for making if you are having friends round for supper as you can prepare It before hand, parcel them up and all they need is to be popped in the oven before eating. Serving these little parcels is exciting; everyone receiving a present and unwrapping it to be met with a stream of exotic wonderful smells – enticing all the senses.
INGREDIENTS
Marinade
4 halibut fillets
2 garlic, crushed
1 piece of ginger, peeled and
chopped
2 spring onions, sliced
1 chili sliced
2 tbsp soy source
1 tbsp toasted sesame oil
1 tbsp miso
black pepper
1 large shallot, sliced
2 garlic cloves, sliced
small bunch coriander stems,
chopped
1 tsp coriander seeds, crushed
200g shitake mushrooms, sliced
bunch of enoki mushrooms
500ml stock (vegetable or
chicken)
1 tsp fish sauce
1 tbsp mirin
½ tbsp. soy source
squirt of honey
200g kale, stems removed and
leaves roughly chopped
toasted sesame oil
salt and pepper
INSTRUCTIONS
1.
Mix the
marinade ingredients together and spoon over the fish, cover and leave to one
side.
2.
Prepare the
broth – heat a little oil in a pan and add the shallot, garlic, coriander stems
and coriander seeds, sauté for a couple of minutes and add the shitake
mushrooms. Add the stock, fish sauce, mirin, soy source and honey and simmer
for 10 minutes. Add the enoki mushrooms and take off the heat and season.
3.
Heat the oven
to 180c.
4.
Cut grease
proof paper into 4 large squares. Take the first square and place in an oven
dish, place one of the fish fillets and some of the marinade in the middle of
the square, lift all 4 corners together and spoon over some of the mushrooms and
sauce, with some string tie the corners together so the fish and the liquid is
contained. Repeat for the remaining three. You will have broth left – this you
want to heat up before serving and add to the dish once served.
5.
To make the
kale place in a roasting tray, toss with toasted sesame oil and sprinkle with
sea salt and pepper. Place in the oven for about 5 minutes till staring to
crisp – stir through out cooking so the outside bits don’t burn.
6.
Place the
parcels on a tray and place in the oven for 15 minutes, take out and carefully
open one bag and check the fish to make sure its cooked, put back in the oven
for another 5 minutes if not cooked through.
7.
When ready
to serve place a parcel on a plate, open up and take a handful of kale and
place on the top, serve with the rest of the broth and either noodles or rice.
