Grilled miso fish with snow pea salad

Recipes / Fish

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.

Recipe «Grilled miso fish with snow pea salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp soy sauce, 1/3 cup mirin, 2 tsp caster sugar, 1/3 cup red or white miso paste, 600g skinless firm white fish fillets , cut into 3cm-wide strips , Dried or fresh udon noodles, cooked according to packet instructions, to serve, 200g snow peas, thinly sliced on an angle, 1 Lebanese cucumber, halved, seeds removed, thinly sliced on the diagonal , 2 tbsp mirin, 2 tbsp rice vinegar, 2 tbsp sesame oil, 2 tsp sesame seeds.

Ingredients:

  • 1 tbsp soy sauce 
  • 1/3 cup mirin 
  • 2 tsp caster sugar 
  • 1/3 cup red or white miso paste 
  • 600g skinless firm white fish fillets , cut into 3cm-wide strips 
  • Dried or fresh udon noodles, cooked according to packet instructions, to serve 
  • 200g snow peas, thinly sliced on an angle 
  • 1 Lebanese cucumber, halved, seeds removed, thinly sliced on the diagonal 
  • 2 tbsp mirin 
  • 2 tbsp rice vinegar 
  • 2 tbsp sesame oil 
  • 2 tsp sesame seeds 

Instructions

  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.