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Combine the miso paste, mirin, orange juice, and Lee Kum Kee Panda Brand Premium Cooking Soy Sauce in a large bowl. Add in the halibut filets and mix so that the halibut is coated. Allow the halibut to marinate in the fridge for about 1 hour.
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Place the cucumber ribbons into a bowl. Pour in the rice wine vinegar and toss to combine. Allow the cucumber to sit for about 10 minutes then drain any excess liquid from the bowl. Set it aside.
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Heat the avocado oil in a pan over medium-high heat. Pat the marinated halibut filets dry with paper towels. Add the filets to the pan and cook for about 2-3 minutes on each side or until they are fully cooked.
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In a bowl, toss together the carrot, red cabbage, and wasabi mayo.
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Add the cabbage mixture to the bottom half of the brioche buns. Top with a halibut filet. Layer the pickled cucumber on top. Finish with Lee Kum Kee Sriracha Mayo. Place the top half of the brioche bun on top and enjoy!