Halibut with Oyster Mushrooms and Leeks


  • 285 g (10 oz) halibut (black pomfret) fillet, no more than 3.75 cm ( inches) thick
  • 10% brine: 100 g ( oz) salt dissolved in 1 litre (35 fl oz/4 cups) water
  • 1 sheet kombu, rehydrated
  • grapeseed oil, for frying
  • 85 g (3 oz) oyster mushrooms
  • 55 g (2 oz) leeks, white part only, julienned
  • pea shoots, to garnish

Dashi Egg Wash

  • ½ egg yolk
  • 1 tablespoon dashi stock
  • ½ teaspoon dehydrated mushroom powder


Soak the halibut fillet in the brine for 2 hours.

Make the dashi egg wash by combining all ingredients in a small bowl and whisking to combine. Set aside.

Preheat the oven to 60°C (140°F). Pat dry the halibut fillet and gently wrap it in the rehydrated kombu. Place on a baking tray lined with baking paper and bake for 25 minutes or until the fish looks opaque.

Heat a frying pan over medium-low heat and put the grapeseed oil and salt in the pan. Add the oyster mushrooms evenly and cook for 3-4 minutes or until the mushrooms develop a deep caramelisation. Do not shake the pan during this time. Add the leek evenly on top of the mushroom and toss gently to incorporate. The liquid released from the leek will deglaze the caramelisation of the pan. When the leek is just cooked (about 30 seconds), remove everything from the pan, ready for plating.

To plate, cut the seaweed along the edges of the halibut, leaving one side uncut. Roll the seaweed back like the lid of a sardine can to expose the top of the fillet. Glaze the fish with the dashi egg wash and put it under the grill (broiler) for 20 seconds. Place the mushroom and leek mixture on top of the fish. Garnish with pea shoots and serve immediately.