Serves 4


1/3 cup mirin

1/2 cup soy sauce

1 tbsp brown sugar

2 tsps minced fresh ginger

2 tsps minced fresh garlic

1 tsp five spice powder

2 tbsps finely minced chives (garnish)

4 halibut steaks or 2 fillets

2 tbsp black and white sesame seeds (all white is fine)

1 tbsp sesame oil

1 tbsp vegetable oil

Carrot/Cucumber salad

2 large cucumbers, peeled, halved and seeded, and cut into think matchsticks or use a mandoline or vegetable peeler.

1 large carrot, peeled and cut into thirds and cut into thin matchsticks

1/4 cup rice wine vinegar

2 tsps fresh minced ginger

1 tsp sesame oil

1/4 cup minced fresh cilantro

1 tsp sugar

1/2 tsp red pepper flakes

Salt and pepper to taste

Combine all salad ingredients together in a large bowl, tossing to coat. Chill for about 1 hour.



Combine all glaze ingredients (except chives) in a small saucepan and simmer over low heat until reduced to a thick glaze about 4-5 minutes.  Remove from heat and set aside.

Brush glaze over both sides of the steaks and let marinate for 15-20 minutes. Sprinkle sesame seeds on the steaks pressing in slightly to coat. Reheat glaze and boil for another 5 minutes. Remove from heat and keep warm. Heat oils in a large pan over medium high heat. Sear steaks on both sides until browned and cooked through – 4-5 minutes per side.  Transfer to serving plates and brush with remaining glaze and sprinkle with chives. Serve with noodle salad.

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