Miso cod with wok-fried tenderstem and shitake noodles
Serves 4
Author: appetite kitchen
Ingredients
- 75ml mirin
- 75ml rice wine or dry sherry
- 100g white miso paste
- 100g caster sugar
- 4 thick cod fillets
- 1 tbsp vegetable oil
- 200g Tenderstem
- 2 cloves of garlic, peeled and crushed
- 200g shiitake mushrooms, thinly sliced
- 3 sheets of medium egg noodles, cooked
- 2 medium pak choi, finely sliced
- 1 bunch of spring onions
- juice of 1 lime
- 1 small bunch of coriander
Method
- Place the mirin and rice wine in a saucepan and bring to the boil.
- Stir in the miso paste and caster sugar until they dissolve.
- Allow the marinade to return to the boil before quickly removing from the heat and leaving to cool.
- Place the cod in a bowl or sealable sandwich bag and pour over the cooled marinade.
- Leave covered in the fridge for 24 hours.
- Pre-heat the grill to high.
- Place cod on an oiled baking tray – skin side down. Reserve the marinade.
- Cook for about 12 mins. Heat the oil in a wok.
- Cut the Tenderstem into 2-3cm long pieces and add to the wok along with the garlic and shiitake mushrooms.
- Stir fry for 2 mins before adding the noodles, pak choi and spring onions.
- Add a couple of spoonfuls of the marinade, cook until it boils.
- Add lime juice, coriander and serve.
