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Grilled miso fish with snow pea salad
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Prep Time:
140 minutes
Cook Time:
10 minutes
Total Time:
150 minutes
Delicious grilled miso marinated fish inspired by chef Nobu Matsuhisa.
Ingredients:
  • 80ml mirin
  • 75g miso
  • 21.00 gm soy sauce
  • 600g skinless firm white fish fillets (such as ling or kingfish), cut into 3cm-wide strips
  • 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
  • 40.00 ml mirin (Japanese rice wine: see Notes)
  • 40.00 ml rice vinegar
  • 40.00 ml sesame oil
  • 6.00 gm sesame seeds
Instructions:
  • In a small pan, combine soy sauce, mirin, and sugar, then bring to a boil over medium-high heat. Add miso and whisk until smooth. Transfer the mixture to a shallow bowl, then let it cool completely.
  • After the fish has cooled, gently incorporate it into the marinade mixture, ensuring all pieces are evenly coated. Seal the container with plastic wrap and allow the flavors to meld in the refrigerator for a minimum of 2 hours or ideally overnight.
  • Preheat the grill to high heat. Line a wire rack with foil. Place the fish on the rack, discarding the marinade. Grill for about 5 minutes until golden and caramelized. Only flip if it begins to burn, as grilling the fish on the rack helps it cook evenly by bringing it closer to the heat source.
  • Toss the salad ingredients in a bowl and mix well. Season with your favorite seasonings. Divide the salad and noodles among plates or bowls, and top with the fish before serving.

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