Deep-fried aubergine with halibut and miso

Deep-fried aubergine with halibut and miso

By
From
More Home Comforts
Serves
4
Photographer
Peter Cassidy

The idea for this came from a trip to the Indian Ocean – weird, I guess, considering none of the ingredients comes from there. I’ve added the fish to make it a main course, but this is also a great vegetarian dish made with just the aubergines as a base. You do need to keep an eye on the sauce as it simmers – because of the sugar it can burn easily.

Ingredients

Quantity Ingredient
150ml white miso
150g caster sugar
vegetable oil, for deep-frying
2 aubergines, cut into 1–2cm cubes
2 tablespoons roughly chopped coriander
50g unsalted butter
500g halibut fillets, skinned, pin-boned and cut into 8 chunks
100g edamame beans
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
2 tablespoon mixed micro cress – red amaranth and bronze fennel fronds

Method

  1. Put the miso and sugar into a saucepan with 50ml of water and bring to the boil. Reduce the heat and simmer gently for 10 minutes until thickened and just darkened in colour. Decant into a squeezy bottle fitted with a small nozzle lid – it can be kept like this in the fridge for one week.
  2. Heat a deep-fat fryer to 180°C, or heat the oil for deep-frying in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  3. Deep-fry the diced aubergine for 2–3 minutes, or until golden brown and crisp. Set aside to drain on kitchen paper, then add the chopped coriander and toss together.
  4. Heat a large frying pan until hot. Add the butter and when it’s foaming, add the halibut and fry on each side for 2 minutes, until golden-brown and just cooked through. Add the edamame beans and warm through.
  5. Mix the two types of sesame seeds together
  6. To serve, place the aubergine on the serving plates, scatter with the edamame beans, then sprinkle the sesame seeds on top. Finish with two pieces of fish and a drizzle of the miso sauce. Garnish with the cress.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again