Grilled Miso fish with snow pea salad

This is from an article by Jill Dupleix in the ABC's "delicious" magazine, October 2008. Jill says her recipe is based on Nobu Matsuhisa's, but her adaptation is lighter and simpler.

By the way, "delicious" is a fantastic magazine published by the Australian Broadcasting Commission. I have had them all, except three early issues — would any reader without a subscription who has one or more of them please return them?

Serves 4.

  • 1 tablespoon soy sauce
  • 1/3 cup (80ml) mirin (Japanese rice wine)
  • 2 teaspoons caster sugar
  • 1/3 cup (75g) red or white miso paste
  • 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
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 2 teaspoons sesame seeds

 

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