Mirin and miso paste are available from Asian grocers or the Asian aisle of most supermarkets.
Miso Marinated Kingfish Fillets with Noodles & Snow Pea Salad
30 minutes + marinating time
2-3 minutes + cooling time
- 1 tbsp (20mL) Kikkoman Naturally Brewed Soy Sauce*
- 1/3 cup (80mL) mirin (Japanese rice wine)
- 2 tsp sugar
- 1/3 cup (75g) white miso paste
- 600g skinless kingfish fillets cut lengthways into 3cm wide strips**
- 1 tbsp (40mL) canola oil
- Dried udon noodles
Snow Pea Salad:
- 200g snow peas, topped and tailed and thinly sliced on an angle
- 2 Lebanese cucumbers, sliced into thin ribbons with a vegetable peeler
- 2 tbsp (40mL) mirin
- 2 tbsp (40mL) rice vinegar
- 2 tsp Kikkoman Naturally Brewed Soy Sauce
- 2 tsp toasted sesame seeds
- For the fish: combine soy, mirin and sugar in a small pan and bring to the boil over medium heat. Add miso paste and whisk until smooth. Remove from heat, transfer to a flat non-metallic dish and cool completely in the refrigerator.
- When cool, add the fish, making sure it’s well coated with the mixture. Cover and marinate in the fridge for at least 2 hours.
- Meanwhile, cook noodles according to directions on pack.
- Blanch snow peas in a saucepan of simmering water for about 10 seconds. Strain and place in iced water to stop the cooking process. Strain and thinly slice on an angle.
- Remove fish from refrigerator. Heat a non-stick fry pan and add the oil. Drain fish and discard marinade. Add fish to pan and cook for about 1 minute until golden. Turn and cook for another minute or until done to your liking. Do not overcook.
- Meanwhile, toss the salad ingredients together in a bowl. Divide salad and noodles among individual serving plates, then top with the fish. Serve immediately.
*Variation: substitute with Kikkoman Less Salt Soy Sauce if desired.
**Variation: swordfish fillets can be substituted if desired.