Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 2
From Saturday Kitchen
Ingredients
For the spinach
- 100g/3½oz baby leaf spinach
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp mirin
- 1 tbsp lemon juice (or yuzu juice), to taste
For the halibut
- 500g/1lb 2oz boneless halibut fillet, cut into 2.5mm/⅒in slices
- olive oil, for brushing
- 1 tbsp toasted sesame seeds, to garnish
- 1 tbsp bonito flakes, to garnish
- salt
Method
-
For the spinach, bring a saucepan of water to the boil. Add the spinach and blanch briefly for 30 seconds until just wilted. Drain thoroughly and transfer to a bowl. Mix the soy sauce, sesame oil, mirin and lemon juice together in a small bowl, pour into the bowl with the spinach and toss to combine. Set aside.
-
To make the halibut, season the halibut slices with salt and brush with a little olive oil. Place a non-stick frying pan over a high heat until smoking hot and lay the fish slices in the pan. Cook on one side for 1 minute until lightly coloured, then turn the slices over and remove the pan from the heat. Allow the halibut to cook for another minute, then remove.
-
Transfer the fish to warm serving plates. Add the spinach, and scatter over the sesame seeds and bonito flakes. Serve immediately.