Published: by Absolutely Recipes, in the Fish & Seafood recipes category.

Grilled miso fish with snow pea salad Recipe.

Ingredients:

1 TBSP soy sauce
1/3 cup mirin
2 TSPs fine sugar
1/3 cup white miso paste
1 LB skinless firm white fish fillets (such as ling or kingfish), cut into 1" wide strips
Dried or fresh udon noodles, cooked according to packet instructions, to serve
Snow pea salad
:

1 Cup snow peas, thinly sliced on an angle
1 cucumber, halved, seeds removed, thinly sliced on the diagonal
2 TBSPs mirin
2 TBSPs rice vinegar
2 TBSPs sesame oil
2 TSPs sesame seeds

Recipe Instructions:

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 – 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.

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