Here’s a complete and competition-ready ingredient list for the Pan-Seared Halibut with Miso-Maple Glaze, along with the coconut rice, bok choy, and yuzu foam.
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Pan-Seared Halibut with Miso-Maple Glaze
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Main Protein – Halibut
- 4 halibut fillets (approx. 150–180g each, skinless)
- Salt (to taste)
- Freshly ground white pepper
- 2 tbsp neutral oil (grapeseed or canola) for searing
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Miso-Maple Glaze
- 2 tbsp white miso paste (shiro miso)
- 1.5 tbsp pure maple syrup
- 1 tbsp mirin
- 1 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- ½ tsp grated fresh ginger
- Optional: a pinch of cayenne for a hint of warmth
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Coconut Rice
- 1 cup jasmine or basmati rice (rinsed until water runs clear)
- 1 cup coconut milk (full fat)
- ½ cup water
- ½ tsp salt
- 1 kaffir lime leaf or pandan leaf (optional for aroma)
- 1 tsp coconut oil or butter
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Sautéed Bok Choy
- 4 small baby bok choy (halved or quartered lengthwise)
- 1 tbsp sesame oil or neutral oil
- 1 clove garlic (thinly sliced)
- 1 tsp soy sauce
- A squeeze of lemon or yuzu juice
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Yuzu Foam
(If foam is not feasible, you may plate a yuzu drizzle instead)
For Yuzu Foam (using lecithin/emulsifier):
- 100 ml yuzu juice (or 80 ml lemon + 20 ml orange juice if yuzu unavailable)
- 50 ml water
- 1 tsp soy lecithin powder
- 1 tsp sugar (optional, based on tartness)
- Pinch of salt
Blend with immersion blender until foamy just before plating.
Optional Garnishes:
- Microgreens (e.g. pea shoots or shiso)
- Black sesame seeds or furikake
- Edible flowers (like borage or viola)
- Lemon zest or crispy shallots
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