Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Mirin

  2. (or rice wine)

  3. 1/2 cup 118ml Soy sauce

  4. 1 tablespoon 15ml Sugar

  5. 2 teaspoons 10ml Minced gingerroot

  6. 1 teaspoon 5ml Minced garlic

  7. 1 Cayenne

  8. 4 Halibut fillets - (5 to 6 oz ea)

  9. 1/4 cup 27g / 1oz Black and white sesame seeds - more or less

  10. 2 tablespoons 30ml Vegetable oil

  11. Minced green onions - as garnish

  12. Cucumber Noodles - (see recipe)

Instructions Jump to Ingredients ↑

  1. Combine the mirin, soy sauce, sugar, ginger, garlic, and cayenne in a small saucepan and bring to a boil. Lower heat and simmer until reduced a thick glaze, 5 to 6 minutes. Remove from the heat.

  2. Set the halibut fillets on a baking dish and sprinkle with cayenne. Paint on both sides with the glaze. Let marinate for 15 minutes.

  3. Bring the glaze back to a boil and boil for 5 minutes. Remove from heat and keep warm.

  4. Place the sesame seeds in a dish and dip the fillets onto the seeds, pressing lightly to coat each side with about 1 teaspoon of seeds.

  5. Heat the oil in a large skillet over medium-high heat. Add the fillets and cook until browned and just done, 3 to 4 minutes per side. Remove from the pan to 4 serving plates. Garnish with the green onions and brush with any remaining glaze. Serve with the Cucumber Noodles.

  6. This recipe yields 4 servings.


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