Miso fish with sesame noodles and greens recipe
Fuel the family with this nourishing yet quick and simple to create Japanese fish dish, flavour-packed and delicious to boot.
See method- Serves 4
- 5 mins to prepare and 20 mins to cook
- 494 calories / serving
- Dairy-free
Ingredients
- 3 tbsp miso paste
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tsp clear honey
- 2 tsp sesame oil
- 1 carrot, cut into ribbons
- 4 spring onions, cut into 5cm (2in) lengths
- 2.5cm (1in) fresh ginger, thinly sliced into matchsticks
- 2 x 265g packs river cobbler (or other white fish) fillets
- 175g (6oz) soba noodles
- 300g (10oz) cabbage, shredded
- 3 tbsp sesame seeds, toasted
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Shop ingredientsEach serving contains
- Energy
- 2065kJ 494.0kcal
- Fat
- 12g
- Saturates
- 3g
- Salt
- 2.8g
- Sugars
- 7g
of the Reference intake
Carbohydrate 59.3gProtein 35.9gFibre 6.0g
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- Preheat the oven to gas 6, 200°C, fan 180°C. In a small bowl, whisk the miso paste with the soy, vinegar, honey and sesame oil, until combined.
- Line a baking dish with nonstick baking paper and add the carrot, spring onions and ginger. Drizzle over 2 tbsp of the miso marinade and top with the fish. Cover with foil and bake for 15 minutes or until the fish is cooked.
- Meanwhile, bring a large pan of water to the boil. Cook the noodles following the packet instructions, adding the cabbage for the last 3-4 minutes. Drain, then toss with half the remaining marinade and half the sesame seeds.
- To serve, divide the noodles, cabbage and baked veg between 4 plates and top with the fish. Drizzle over the remaining marinade and sesame seeds.
- See more Japanese recipes
