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How to make Miso fish with noodles and wasabi mayonnaise

Yield = 4
Prep time: 2:15
Cook time: 0:10
Total time: 2:25

Ingredients

  • 1/4 cup white miso paste
  • 1 tbs mirin
  • 2 tsp soy sauce
  • 600g firm white fish fillets
  • 270g pkt Hakubaku Organic Ramen noodles
  • 200g snow peas, halved diagonally
  • 1 Lebanese cucumber, halved, seeded, thinly sliced
  • 3 spring onions (shallots), thinly sliced diagonally

Dressing

  • 1 1/2 tbs rice wine vinegar
  • 1 tbs mirin
  • 2 tsp sesame oil

Wasabi mayonnaise

  • 2 tbs Japanese-style Mayonnaise
  • 2 tsp wasabi paste

Method

  • Step 1 Combine miso, mirin and soy sauce in a bowl. Add fish. Turn to coat. Place in the fridge for 2 hours to marinate.
  • Step 2 Preheat grill to medium-high. Place fish on a greased wire rack set over a tray. Cook under grill for 6-8 minutes or until golden and just cooked through.
  • Step 3 Meanwhile, cook the noodles in a saucepan of boiling water for 4 minutes. Add the snow peas and cook for a further 30 seconds. Drain. Transfer to a large bowl. Add the cucumber and spring onions and toss to combine.
  • Step 4 To make the dressing, combine the rice wine vinegar, mirin and sesame oil in a small bowl.
  • Step 5 To make the wasabi mayonnaise, combine the mayonnaise and wasabi in a small bowl.
  • Step 6 Add the dressing to the noodle mixture. Toss to combine. Divide among plates. Top with the fish. Serve with the wasabi mayonnaise.