Ingredients
1 tbs soy sauce
1/3 cup mirin
2 tsp caster sugar
1/3 cup miso paste
600g skinless firm white fish fillets (ling or kingfish) cut into 3cm wide stirips
Udon
200g snow peas thinly sliced on an angle
1 Lebanese cucumber halved, seeds removed, thinly sliced on the diagonal
2 tbs mirin
2 tbs rice vinegar
2 tbs sesame oil
2 tsp sesame seeds
Preparation
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.
Add fish and marinate for 2 hours.
Heat grill to high, grill fish for 5 mins or until golden and caramelised.
Toss slad ingrdients together in a bosl and season.
Divide salad and noodles among plates and serve topped with fish.
