Halibut and Crisp White Salad with Sweet Miso Dijon Dressing

Crisp white salad (I)
1 daikon (1 lb)
1 jicama (Mexican root veg.; 1 lb) - peeled
1 Vidalia onion/2 leeks (white part only)
1 can (227 ml) sliced water chestnuts, rinsed and drained
8 halibut filleds (about 2 1/2 lbs)
Vegetable oil
2 packages enoki mushrooms
2 tbsp. sesame seeds, toasted

Miso Dressing
1/4 cup shiro miso paste* - yellow
1/4 cup champagne/white wine vinegar
Juice of 1 lemon
2 tbsp Dijon mustard
1 tsp sesame oil
1 tsp ground bonito flakes** (optional)
1/4 tsp ground peppercorns (Szechuan/white pepper)
1 cup grapeseed/veg oil

1. Miso dressing: Add puree paste, vinegar, lemon juice, Dijoin, sesame oil, bonito flakes & pepper. Add oil till blended. MEasure 1/2 cup and reserve.
2. Julion strip daikon, jicama and onion.
3. Shallow dish - coat fillets with reserved miso. Heat 2 tsp veg oil (med. high heat) in large nonstick skillet. Cook fish in batches (8-10 minutes). Turn once. Keep warm.
4. Trim root ends from mushrooms. Heat oil in remaining skillet over high. Cook mushrooms (30-60 secs.) till slightly softened. Remove from heat.
5. Serve: Place 1/2 mound of white salad in centre of each of 8 plates. Lay halibut fillet on top of each mound; garnish with enoki mushrooms and sesame seeds.

Bon apetit.