Halibut & Baby Bok Choy with Miso Mustard Cream Sauce

Ingredients :

2 Halibut fillets

five spice powder

kosher salt and cracked pepper

In a pan, on high heat, add a couple of splashes of canola oil. Pat fish dry, sprinkle 5-spice powder kosher salt and cracked pepper. Sear both sides of Halibut. I always finish off my fillets in the over, apporoximately 7 minutes.. depending on side of fish fillet.

** I spread a little of the Yellow Miso paste on halibut before going into the oven. Not a lot... Miso is salty.

Miso Sauce :

2 TB Yellow Miso paste

1 TB Mirin

1 tsp soy sauce

1 tsp whole grain mustard

1 tsp minced garlic

1 tsp sugar

4 TB cream

In a pan add all above ingredients and heat on low temperature.

In a steamer or pot with small amount of water add Bok choy and steam for about 4-5 minutes.

Plate it

On a plate, place soem of the Miso sauce, lay the Bok Choy and place Halibut Fillet on top of the Bok Choy.. Drizzle some of the Miso sauce. I topped it off with some Enoki mushrooms.

Enjoy Every Bite !