Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 tbs soy sauce

  3. 1/3 cup (80ml) mirin (Japanese rice wine: see Notes)

  4. 2 tsp caster sugar

  5. 1/3 cup (75g) red or white miso paste (see Notes)

  6. 600g skinless firm white fish fillets (such as ling or kingfish), cut into 3cm-wide strips

  7. Dried or fresh udon noodles, cooked according to packet instructions, to serve

  8. Snow pea salad

  9. 200g snow peas, thinly sliced on an angle

  10. 1 Lebanese cucumber, halved, seeds removed, thinly sliced on the diagonal

  11. 2 tbs mirin (Japanese rice wine: see Notes)

  12. 2 tbs rice vinegar

  13. 2 tbs sesame oil

  14. 2 tsp sesame seeds

Instructions Jump to Ingredients ↑

  1. Place soy, mirin and sugar in a small pan and bring to the boil over medium-high heat. Add miso and whisk until smooth. Remove from heat, transfer to a shallow bowl and cool completely.

  2. When cool, add the fish and turn to coat. Cover with plastic wrap and marinate in the fridge for at least 2 hours or overnight.

  3. Heat a grill to high. Line a wire rack with foil. Place fish on the rack, discarding marinade, and grill for 5 minutes or until golden and caramelised (cooking the fish on the rack like this brings it closer to the grill and allows heat to circulate – only turn it if it starts to burn.)

  4. Meanwhile, toss the salad ingredients together in a bowl, then season. Divide salad and noodles among plates or bowls, then serve topped with fish.


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