Miso-glazed turbot with Japanese cauliflower fried rice

Serves 4 Starters and mains

Turbot 1874 copy



  • 1tbsp mirin
  • 3tbsp saké
  • 5tbsp white miso
  • 2tsp golden caster sugar
  • 2tsp sesame oil
  • 1 turbot, 1.2kg-1.5kg, filleted
  • 2tbsp sunflower oil

For the cauliflower fried rice

  • 1 purple, orange or white cauliflower
  • 1⁄2 romanesco broccoli
  • 1tbsp sesame oil
  • 1tbsp mirin
  • 1⁄2tsp wasabi
  • 2tbsp light soy sauce
  • 1tbsp sunflower oil
  • 125g fresh or frozen edamame
  • 1tsp black sesame seeds
  • 2tsp ichimi togarashi (Japanese red pepper flakes)
  • few sprigs micro coriander leaves (optional)


Mix the mirin and saké together in a small bowl and whisk in the miso, sugar and sesame oil.

Transfer the mixture into a non-corrosive dish large enough for the turbot fillets to fit inside as a single layer. Cut each fillet in half widthways and put into the marinade for a few hours.

To make the cauliflower rice, separate the cauliflower and romanesco into florets. Peel and slice the stems; blitz the stems of the romanesco broccoli and the cauliflower separately in a processor until they resemble rice. Repeat with the florets. Set aside.

In a small bowl, whisk together the sesame oil, mirin, wasabi and soy sauce, and set aside.

Heat half the sunflower oil in a large frying pan over a low heat. Stir in the broccoli and edamame beans and allow to cook, stirring constantly for a few minutes. Transfer to a serving dish.

Add the rest of the oil and the cauliflower, and cook for a few minutes. Transfer to the serving dish, folding lightly together with the wasabi mixture.

Preheat the oven to 200C/ 180C Fan/Gas 6. Heat the oil in a large frying pan over a medium heat (if the handle isn’t ovenproof, wrap it in tin foil) and fry the fish for around a minute on each side (it should turn a rich golden colour and not blacken too much). Transfer to the oven for around 4 minutes depending on thickness to complete the cooking. Using a skewer, test that the fish flakes easily. Dust with sesame seeds and ichimi togarashi. Serve with the cauliflower rice and scatter over the micro coriander, if using.

Recipes and food styling by Linda Tubby. Photography and prop styling by Angela Dukes.
Turbot 1874 copy
Recipes and food styling by Linda Tubby. Photography and prop styling by Angela Dukes.


Get Premium access to all the latest content online

Subscribe and view full print editions online... Subscribe