Miso cod with wok-fried tenderstem and shitake noodles


Miso cod with wok-fried tenderstem and shitake noodles
Serves 4
  • 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
  1. Place the mirin and rice wine in a saucepan and bring to the boil.
  2. Stir in the miso paste and caster sugar until they dissolve.
  3. Allow the marinade to return to the boil before quickly removing from the heat and leaving to cool.
  4. Place the cod in a bowl or sealable sandwich bag and pour over the cooled marinade.
  5. Leave covered in the fridge for 24 hours.
  6. Pre-heat the grill to high.
  7. Place cod on an oiled baking tray – skin side down. Reserve the marinade.
  8. Cook for about 12 mins. Heat the oil in a wok.
  9. Cut the Tenderstem into 2-3cm long pieces and add to the wok along with the garlic and shiitake mushrooms.
  10. Stir fry for 2 mins before adding the noodles, pak choi and spring onions.
  11. Add a couple of spoonfuls of the marinade, cook until it boils.
  12. Add lime juice, coriander and serve.


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