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.