Okay, this is where I try to reverse-engineer a meal from out at a restaurant. How did I do? Pretty well! This is from wonderful meal that we had at the Aquarius restaurant in Santa Cruz last month, with jwa’s parents.

That amazingly tasty dish: California white bass with udon noodles, lychee glaze and miso-truffle broth. So, yeah, mine was similiar, but a little different. Swapped bass for halibut, guava for lychee, no truffles in broth and added veggies! I basically used the flavorings for the broth that I’ve used before making a miso soup (ginger, garlic, soy sauce, mirin). It worked well here.

Oh, I loved this. I want to make it again. I’d say the glaze is probably optional, and when I make it again, I might just skip it, but it was fun to try and come up with a replacement for the lychee glaze. Doesn’t . . . → Read More: Halibut with Carrot-Shiitake-Miso Broth & Udon Noodles