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Grilled miso fish with snow pea salad

Name: Grilled miso fish with snow pea salad
Prep time: 140 min
Cook time: 10 min
Total time: 150 min
Yield: 4
Ingredients: 1 tablespoon soy sauce; 1/3 cup (80ml) mirin (Japanese rice wine: see Notes); 2 teaspoons caster sugar; 1/3 cup (75g) red or white miso paste (see Notes); 600g skinless firm white fish fillets (such as ling or kingfish), 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 tablespoons mirin (Japanese rice wine: see Notes); 2 tablespoons rice vinegar; 2 tablespoons sesame oil; 2 teaspoons sesame seeds

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2h 20m

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by Jill Dupleix

Food writer

Oct 03, 2015

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.

1 tablespoon soy sauce
1/3 cup (80ml) mirin (Japanese rice wine: see Notes)
2 teaspoons caster sugar
1/3 cup (75g) red or white miso paste (see Notes)
600g skinless firm white fish fillets (such as ling or kingfish), cut into 3cm-wide strips
Dried or fresh udon noodles, cooked according to packet instructions, to serve

Snow pea salad

200g snow peas, thinly sliced on an angle
1 Lebanese cucumber, halved, seeds removed, thinly sliced on the diagonal
2 tablespoons mirin (Japanese rice wine: see Notes)
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 teaspoons sesame seeds

Method

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.