Asian Fish with Miso Noodles and Crunchy Veg

I’m just loving Asian flavours at the moment. They tend to wake up so many of the dishes that we have become so use to making. On my menu plans I would often have “Fish and salad” or “Fish and veggies” to try and keep things healthy. I would pop some frozen fish into the oven and roast some veggies or throw together a bit of a salad. And as enjoyable and healthy and quick that was, I was soooo bored with it! This recipe is just as healthy and quick but the flavours just whack you in the mouth and make you feel as though you are eating something very special and some what exotic…

If some of the ingredients look foreign to you, fear not! You can find them all at a Chinese Supermarket (and even some good supermarkets) If you need names, email me and I can recommend a few in the Johannesburg area. But please don’t be put off by ingredients that you have never used or seen before. Cooking is about being adventurous! And you can trust me with this one!

I used fresh salmon and fresh hake which made a big difference. Don’t use the frozen stuff… your taste buds will thank you.

I really loved the veg combo!! oh my goodness! The difference that a spash of soy sauce, olive oil and lime juice can make to some veggies is just phenomenal, and mixed up with the noodles…. mmmm! A WNNING dish! Enjoy!! xxx

Fish

2 tsp sesame oil

300g salmon fillet, skin off and pin boned

300g of any white fish fillet, skin off and pin boned

1 tbsp sesame seeds

1 lime

1 tbsp runny honey

2 springs fresh coriander

Noodles

1 x 15g sachet of miso paste

2 tbsp low-salt soy sauce, plus extra to serve

5 dried kaffir lime leaves

3 nests of fine egg noodles

1 fresh red chilli

½ a cucumber

200g sugar snap peas

4 spring onions

1 little gem lettuce

200g radishes

1 lime

2 tbsp extra virgin olive oil

Preheat your oven to 200 C
Rub half the sesame oil on a small shallow baking dish or ovenproof serving platter.
Pat both fish dry with kitchen paper, slice them into 1.5 cm-thick strips and arrange randomly around the dish or platter. Cut the Salmon slightly thicker as it tends to cool a little quicker than the white fish.
Rub gently with the rest of the sesame oil, sprinkle with the sesame seeds and season with salt and pepper.
Scatter over half the juice, then drizzle over the honey.
Place in the oven to cook through (about 7 minutes)
Pour 1 litre of boiling water into a casserole pan with the miso paste, soy sauce, crumbled lime leaves and noodles, making sure they’re fully submerged.
Slice the chilli and add to the broth. Finely slice the cucumber. Sugar snaps, trimmed spring onions, lettuce and radishes in a food processor.
Tip the sliced veg into a bowl and dress with the juice of 1 lime, a little soy sauce and the extra olive oil.
Check the noodles and switch off the heat when they’re done, drain most of the excess liquid, leaving some. Season to taste with soy sauce.
Pile the veg in the centre of the noodles and toss together at the table.
Serve the fish sprinkled with coriander leaves.