Poached Halibut with a miso and shitake broth and crispy kale

We love cooking fish this way – it’s fun. Although we always struggle when trying to explain it, when being asked what’s for supper and the reply is fish in a bag the response is not normally very forth coming. But that is what it is – fish in a bag. It’s a good one for making if you are having friends round for supper as you can prepare It before hand, parcel them up and all they need is to be popped in the oven before eating. Serving these little parcels is exciting; everyone receiving a present and unwrapping it to be met with a stream of exotic wonderful smells – enticing all the senses.



    4 halibut fillets

    2 garlic, crushed

    1 piece of ginger, peeled and chopped

    2 spring onions, sliced

    1 chili sliced

    2 tbsp soy source

    1 tbsp toasted sesame oil

    1 tbsp miso

    black pepper


    1 large shallot, sliced

    2 garlic cloves, sliced

    small bunch coriander stems, chopped

    1 tsp coriander seeds, crushed

    200g shitake mushrooms, sliced

    bunch of enoki mushrooms

    500ml stock (vegetable or chicken)

    1 tsp fish sauce

    1 tbsp mirin

    ½ tbsp. soy source

    squirt of honey


    200g kale, stems removed and leaves roughly chopped

    toasted sesame oil

    salt and pepper 


1.     Mix the marinade ingredients together and spoon over the fish, cover and leave to one side.

2.     Prepare the broth – heat a little oil in a pan and add the shallot, garlic, coriander stems and coriander seeds, sauté for a couple of minutes and add the shitake mushrooms. Add the stock, fish sauce, mirin, soy source and honey and simmer for 10 minutes. Add the enoki mushrooms and take off the heat and season.

3.     Heat the oven to 180c.

4.     Cut grease proof paper into 4 large squares. Take the first square and place in an oven dish, place one of the fish fillets and some of the marinade in the middle of the square, lift all 4 corners together and spoon over some of the mushrooms and sauce, with some string tie the corners together so the fish and the liquid is contained. Repeat for the remaining three. You will have broth left – this you want to heat up before serving and add to the dish once served.

5.     To make the kale place in a roasting tray, toss with toasted sesame oil and sprinkle with sea salt and pepper. Place in the oven for about 5 minutes till staring to crisp – stir through out cooking so the outside bits don’t burn.

6.     Place the parcels on a tray and place in the oven for 15 minutes, take out and carefully open one bag and check the fish to make sure its cooked, put back in the oven for another 5 minutes if not cooked through.

7.     When ready to serve place a parcel on a plate, open up and take a handful of kale and place on the top, serve with the rest of the broth and either noodles or rice.