Miso marinated arctic char noodles
A light, simple, Asian dish with sweet and savoury flavours
Ingredients
- 4 arctic char fillets Best Choice
- 200g miso paste (medium strength)
- 4 tbsp caster sugar
- 4 tbsp mirin
- 4 tbsp sake
- 1 red onion
- 100ml sushi vinegar
- 1 tbsp dashi powder
- 200g (cooked weight) soba noodles
- 100g edamame beans
- 80g bean sprouts
- 8 shiso leaves
Preparation
For the miso marinade: melt the miso sugar, mirin and sake over low heat, whisk into an even paste then leave to cool down.
Take the arctic char fillets, rinse in clean water and dap dry. Rub miso paste into both sides of the fillet and leave to marinate in the fridge for 2 days.
To make the salad: gently heat sushi vinegar until lukewarm and add the dashi powder, whisk well until dissolved. Peel red onion, cut into thin wedges, leave in vinegar to marinate for 1 hour.
Preheat the oven to 200 C.
Cook noodles in boiling salted water until al dente, about 7 minutes. Drain and rinse in cold water to ensure noodles do not stick together.
Rinse the miso paste off the char fillets under a gently running cold tap, dab dry with kitchen towel, place on a lined baking tray skin side up and brush with oil. Cook for 12 minutes in the oven- the edges of the fish should be caramelised. Leave the fillets to cool down before peeling off and discarding the skin.
Cook the edamame beans in salty water for 2 minutes, drain and rinse in cold water to stop cooking.
Roll 4 shiso leaves into a cylinder and slices into fine strips.
Divide noodles into 4 bowls, top with pickled onions, edamame, flaked fish, shiso leave and sprouts.
Finally drizzle a tablespoon of vinegar from the pickled onion over each portion and serve.