Crispy Halibut With Miso Vinaigrette

Recipe Ingredients

2 tablespoons	30ml	Minced green onions
1 tablespoon	15ml	Minced ginger
1/2 cup	118ml	Vegetable oil
		For The Vinaigrette
1/2 cup	118ml	Vegetable oil
1/4 cup	59ml	Chinese rice vinegar
2 tablespoons	30ml	Chicken stock
		= (or canned chicken broth)
2 tablespoons	30ml	Mayonnaise
1 1/2 tablespoons	22ml	White miso
1 1/2 tablespoons	22ml	Sugar
1 tablespoon	15ml	Chunky peanut butter
1 teaspoon	5ml	Dijon mustard
1 teaspoon	5ml	Sesame oil
1/4 cup	59ml	Water - or as needed
		For The Dish
2		Halibut fillets - (7 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	73g / 2.6oz	Japanese breadcrumbs (panko)
		= (or coarse dry breadcrumbs)
1/4 cup	59ml	Vegetable oil
1 teaspoon	5ml	Butter
1/2 cup	118ml	Sliced shiitake mushroom caps
1/2 cup	118ml	Enoki mushroom
1 cup	62g / 2.2oz	Corn kernels - (abt 2 ears)
2		Green onions - trimmed, and
		Cut into thin strips about 2" long
2 teaspoons	10ml	Black sesame seeds

Recipe Instructions

Stir the minced green onion and ginger together in a heat-proof bowl. Heat a small skillet over high heat until hot. Add 1/2 cup vegetable oil and heat just until it begins to smoke. Carefully pour the oil into the bowl. Let it sizzle and cool. Reserve.

For the Vinaigrette: Combine 1/2 cup vegetable oil, the vinegar, chicken stock, mayonnaise, miso, sugar, peanut butter, mustard and sesame oil in a blender jar or the work bowl of a food processor. Blend until smooth. With the motor running pour in enough water to attain a consistency similar to a heavy syrup.

For the Dish: Season the halibut fillets with salt and pepper. Drizzle just enough of the seasoned oil onto the fillets to coat both sides completely. Pat the panko onto both sides of the halibut.

Heat a saute pan over medium-high heat until hot. Pour in 1/4 vegetable cup oil and place the halibut fillets into the pan, dropping them away from you to prevent splashing yourself with oil. Cook, making sure the panko does not burn, until both sides are golden brown and the halibut is cooked through, about 3 minutes per side. Remove and place on paper towels to drain. Pour the remaining oil out of the pan.

Place the butter in the pan and place over high heat. As soon as the butter is melted add the shiitake and all but a few of the enoki mushrooms. Saute until tender, about 2 minutes. Add the corn kernels and saute for another 1 to 1 1/2 minutes. Season the vegetables with salt and pepper to taste.

Spoon 2 tablespoons of the vinaigrette onto each of two plates. Make a well in the center of the vinaigrette. Spoon half the mushroom and corn mixture in the well on each plate. Set the halibut filets on top of mushroom and corn. Scatter the green onion strips, black sesame seeds and the reserved enoki over the fillets. Drizzle a small amount of the seasoned oil over the vinaigrette and serve.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: 21st Century - Chinatown) - from the TV FOOD NETWORK CANADA

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