Halibut Cheeks with Orange Miso Broth and Sweet Potato Mash. Yup, that’s a mouthful, but we didn’t want to leave anything out since it all tastes so good! This dish is both savoury and sweet, and very very moreish. The fish is tender, the sweet potato mash combines two kinds of potatoes, so isn’t overly sweet, and the orange miso broth is incredibly delicious – extra broth goes lovely with roasted veggies!
Inspiration for this recipe comes from a trip to St. John’s and a meal at Adelaide Oyster House. A lot of the inspiration for our recipes comes from meals we’ve had at restaurants. You know the ones, when you can’t seem to stop thinking about how delicious your meal was? So, some 2 years ago, mom, Katherine and I had gone for quick weekend trip and we ordered the special of the night at Adelaide, halibut cheeks in an orange miso broth, with Asian turnips. Holy Hannah.
It was the first time we’d had halibut cheeks, and I was definitely a fan. The cheeks differ from regular halibut meat, in that they are slightly more tender, and just sort of fall apart when you bite into them. They are sort of similar to a scallop or a cod cheek. I prefer them to halibut steaks, but Josh preferred the chewiness of the regular halibut meat. Whatever your preference, the recipe works well with both, which is good since the cheeks are hard to come by. My uncle who fishes managed to snag me a few, but I couldn’t get them at our regular fish shop.
The fish is paired with an easy homemade orange miso broth that is highly addictive. All you do is combine fresh squeezed orange juice, ginger, garlic, white miso paste (available in bulk barn or online), vinegar and a touch of butter. I’ve made it with store bought orange juice before and it just wasn’t the same, it really needs to be fresh squeezed juice. Served with a sweet potato and russet potato mash and some turnip greens (because they’re my favourite vegetable) and you’ve got yourself a fancy, delicious and best of all EASY meal. We hope you give it a try and let us know what you think!
Halibut Cheeks with Orange Miso Broth and Sweet Potato Mash
An Asian influenced supper that is perfect for company or a family weeknight meal.
- 1 1/2 pounds halibut cheeks (or halibut meat cut in chunks)
- 1/2 cup flour
- 4 oranges, juiced
- 1/2 tsp fresh ginger, grated
- 1 very small garlic clove, crushed or finely minced
- 1 tsp rice wine vinegar (not the seasoned variety)
- 3 tbsp white miso paste
- 1 large sweet potato
- 3 large russet potatoes
- 1 bag turnip greens
- 1 tbsp +1 large pat butter
- 1/2 orange, zested
- salt and pepper, to taste
Bring a pot of water to boil on the stove. Peel and chop your potatoes and boil until just cooked. Remove from heat, drain, add a large pat butter, zest of 1/2 an orange and mash together. Cover and set aside.
While the potatoes cook, make your broth. Combine orange juice, garlic, ginger, vinegar, miso and 1 tbsp butter together in a small pot. Warm over low heat, whisking until all ingredients are combined. Do not boil the sauce. Keep warm.
Heat a large frying pan (we like cast iron) over medium high heat with enough oil to coat the bottom of the pan. Toss the halibut with the flour and a bit of salt and pepper, ensuring all pieces are well coated. Cook the fish in batches, turning when sides are browned, and until fish is cooked and meat looks opaque.
Boil some water in another pot and cook your turnip greens until stems are soft and well cooked. To serve, add a large dollop of sweet potato mash to your plate/bowl, top with some halibut, turnip greens and pour over some orange miso broth.