This dish was created by Jill Dupleix, inspired by superstar chef Nobu Matsuhisa, grilled fish marinated in miso – but that description doesn’t do it justice.
- 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.
- 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.
- 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.)
- Meanwhile, toss the salad ingredients together in a bowl, then season. Divide salad and noodles among plates or bowls, then serve topped with fish.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set