Miso fish with sesame noodles and greens recipe
Ingredients
3 tbsp miso paste
1 tbsp soy sauce
1 tbsp rice wine vinegar
2 tsp clear honey
2 tsp sesame oil
1 carrot, cut into ribbons
4 spring onions, cut into 5cm (2in) lengths
2.5cm (1in) fresh ginger, thinly sliced into matchsticks
2 x 265g packs river cobbler (or other white fish) fillets
175g (6oz) soba noodles
300g (10oz) green cabbage, shredded
3 tbsp sesame seeds, toasted
Preheat the oven to gas 6, 200°C, fan 180°C. In a small bowl, whisk the miso paste with the soy, vinegar, honey and sesame oil, until combined. Line a baking dish with nonstick baking paper and add the carrot, spring onions and ginger. Drizzle over 2 tbsp of the miso marinade and top with the fish. Cover with foil and bake for 15 minutes or until the fish is cooked. Meanwhile, bring a large pan of water to the boil. Cook the noodles following the packet instructions, adding the cabbage for the last 3-4 minutes. Drain, then toss with half the remaining marinade and half the sesame seeds. To serve, divide the noodles, cabbage and baked veg between 4 plates and top with the fish. Drizzle over the remaining marinade and sesame seeds.
