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Grilled miso fish with snow pea salad

  • 2:20 Prep
  • 0:10 Cook
  • 4 Servings


  • 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

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


  • 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.

Source: taste.com.au


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