600g skinless kingfish fillets cut lengthways into 3cm wide strips
1 tablespoon (40mL) canola oil
Dried udon noodles, cooked, to serve
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 tablespoons (40mL) mirin
2 tablespoons (40mL) rice vinegar
2 teaspoons Kikkoman Naturally Brewed Soy Sauce
2 teaspoons toasted sesame seeds
Miso-Marinated Kingfish Fillets with Noodles
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
Snow Pea Salad
Toss the salad ingredients together in a bowl
Divide salad and noodles among individual serving plates, then top with the fish
