BBC Food - Recipes - Miso-glazed halibut with prawn dumplings in shiso broth

Ingredients

• 3 tbsp white miso paste (available from Japanese supermarkets)
• 3 tbsp sugar
• 3 tbsp dark soy sauce
• 3 tbsp sake (available from Japanese supermarkets)
• 3 tbsp mirin (Japanese rice wine , available from Japanese supermarkets)
• 4 x 150g/5oz thick halibut fillets, skins removed
• 110g/4oz raw king prawns , heads and shells removed, de-veined, roughly chopped
• 1 tsp dark soy sauce
• 1 tsp mirin
• ¼ tsp freshly grated root ginger
• 2 tsp finely chopped spring onion
• 12 wonton wrappers (available from Japanese supermarkets)
• 1 free-range egg yolk , mixed with 1 tbsp water
• 650ml/1 pint 3½fl oz hot chicken stock , preferably homemade
• 1 tbsp sake
• 1 tbsp dark soy sauce
• 1 tsp freshly grated root ginger
• 1 tsp sugar
• ¼ tsp salt
• 6 shiitake mushrooms , washed well, stems removed, finely sliced
• 6cm/2½in piece leek (white part only), julienned
• 2 small heads bok choi , each cut in quarters
• 8 green shiso leaves (available from Japanese supermarkets)
• 1 tsp shichimi (seven spice pepper , available from specialist retailers)