Pan-seared Halibut In A Miso Broth With Enoki Mushrooms, Edamame, And Pea Sprouts | Emerils.com

Ingredients

• 1 cup sake
• 2 tablespoons ponzu
• 2 tablespoons plus 1/2 teaspoon soy sauce
• 2 tablespoons hoisin
• 6 (6-ounce) halibut or cod fillets
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 3/4 cup rice flour
• 3 tablespoons vegetable or grapeseed oil
• 3 cups Dashi Broth
• 4 1/2 tablespoons miso
• 1/2 cup sliced scallions
• 3/4 cup defrosted shelled edamame
• 2 ounces enoki mushrooms, cut ends trimmed
• Pea sprouts or sunflower sprouts, for garnishing (optional)
• 1 teaspoon sesame oil
• Sea salt and freshly ground black pepper, for seasoning