Halibut cooked with teriyaki green vegetables by James Martin on Saturday Kitchen Live

James Martin makes miso halibut with teriyaki green vegetables on Saturday Kitchen Live.

James Martin combines Japanese and Chinese ingredients to make his stunning marinated fish dish served with flavour-packed greens.

For the miso halibut ingredients James used: 4 x 150-200g fillet of halibut, skin on, pin-boned, 4 tbsp sake, 4 tbsp mirin, 4 tbsp white miso paste, 3 tbsp caster sugar.

For the green vegetables: 125ml Shaoxing rice wine, 125ml sake, 125ml mirin, 125ml soy sauce, 3 tbsp caster sugar, 2 tbsp groundnut or vegetable oil, 1 shallot, finely chopped, 4 garlic cloves, crushed, 2cm/¾in knob fresh root ginger finely sliced, 2 tsp salt, 750g Chinese greens, such as black cabbage (cavolo nero) or bok choi, 2 tbsp chicken stock or water.