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.
The ingredient of Grilled miso fish with snow pea salad
- 1 tablespoon soy sauce
- 1/3 cup (80ml) mirin (Japanese rice wine: see Notes)
- 2 teaspoons caster sugar
- 1/3 cup (75g) red miso paste or white miso paste (see Notes)
- 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
- 2 tablespoons mirin (Japanese rice wine: see Notes)
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 teaspoons sesame seeds
The instruction how to make Grilled miso fish with snow pea salad
- 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 u2013 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.
Nutritions of Grilled miso fish with snow pea saladcalories: