Wasabi Pea Crusted Halibut with Japanese Potato Salad and Jammy Eggs
Wasabi Pea Crusted Halibut with Japanese Potato Salad and Jammy Eggs
Serves: 4
Total Time: 45 minutes
Cook Time: 25
Prep Time: 20
Ingredients:
For the Potato Salad
½ cup mayonnaise (preferably kewpie or similar japanese brand)
2 tbsp white miso (sometimes called shiro miso)
1 tbsp Dijon mustard
2 tsp rice vinegar
3 green green onion, thinly sliced
1 stalk celery, thinly sliced
4 cups diced fingerling potatoes
For the Halibut
½ cup wasabi peas, crushed
2 tbsp cup panko
1 ½ tbsp melted butter
3 tbsp Dijon mustard
4 x 4 to 6 oz halibut filets
salt and freshly cracked black pepper, to taste
2 eggs
freshly sliced green onions for garnish
pickled ginger, for garnish
toasted sesame seeds, for garnish
How To Make It:
In a medium sized mixing bowl, combine mayonnaise, miso, dijon and rice vinegar and whisk until smooth. Add celery and green onions and mix well. Set aside.
Place the potatoes in a medium-sized pot and add enough cold water to cover them by about an inch. Bring to a boil over medium-high heat and cook until very tender. Drain the potatoes and let them cool slightly, then add to the miso-mayo mixture and mix well. Set aside.
For the jammy eggs, bring a small pot of water to a boil. With a thumbtack, carefully pierce the bottom (wider end) of each egg. This will keep the shells from cracking and allow for easier peeling. Gently lower the eggs into boiling water and cook for 6 minutes 45 seconds. Immediately transfer to a bowl of ice water or cool under cold running water. When cooled enough to handle, gently crack the shells and peel under running water. Set aside.
Preheat oven to 400 F
In a small mixing bowl, combine the crushed wasabi peas, panko and melted butter and mix until well coated.
Lightly season the halibut fillets with salt and pepper. Brush the tops with Dijon mustard, then press the brushed side into the wasabi-panko mixture to coat. Transfer the fillets, crust side up, to a parchment-lined baking sheet
Place the halibut in oven and cook for about 10 minutes, or until the halibut reaches a temperature of 135 F and the crust is lightly browned.
Divide potato salad onto 4 plates and place a piece of halibut onto each along with a half jammy egg. Garnish with scallions, pickled ginger and a sprinkle of toasted sesame seeds.
Recipe copyright ©2026. All rights reserved. Featured with permission.
March 2026
This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.