Mr Chipconnoisseur confessed to me recently that he trusts my cooking and he is willing to try anything once as long as I’ve cooked it, because I prepare things well. Following the success of the kangaroo skewers which he very much enjoyed, I decided to get a little more adventurous with different ingredients and cuisines, which you have most likely noticed based on my recent posts…
Now, Mr Chipconnoisseur, please meet Japanese.
Melt in your mouth fish fillets served with an Asian greens and organic soba (buckwheat flour) noodle stir fry. Amazingly flavoursome and good for you, as soba noodles contain all of the eight essential amino acids, while sea perch is high in protein, magnesium, calcium and B vitamins. Perfect meal for active people.
Before digging in, Mr Chipconnoisseur snuck in a quick: Is this kangaroo? You see, he never asked what meat I used for the kebabs, so I didn’t feel the need to tell him. Then we had a barbecue about a week later and one of the guest’s tongue ‘slipped’… So now, the trust is somewhat limping and whenever I ask if he likes something, he suspects it might be roo…
Although judging by the empty plate, Japanese and Mr Chipconnoisseur got on well, and I hope they will remain friends.
Miso-glazed fish with organic soba noodles and Asian greens
For the fish:
- 2 x 200g ocean perch fillets
- 4 tbsp white miso paste
- 2 tbsp maple syrup // or brown sugar
- 1 tsp peanut oil
- juice of 1 lime
For the noodles:
- 1 serving dried soba noodles
- 1/2 cup green beans, chopped in half
- 4 snow pea pods, sliced
- 1/2 yellow capsicum, sliced into strips
- 1 zucchini, sliced
- 2 tbsp ketjap manis (Indonesian sweet soy sauce)
- 1 bunch baby bok choy, quartered longways
- sesame oil
- dried Nori (seaweed) strips, sliced spring onion and coriander to serve
For the fish, preheat oven grill to 200C (400F). Line a baking dish with some baking paper and place fish fillets on top. Mix all of the miso marinade ingredients and spread over the fillets. Allow to marinade in the fridge for 10 minutes.
In the meantime, cook soba noodles according to packet instructions (anywhere between 4-10 minutes) in lightly salted water. Drain and rinse under cold water. Place fish under the griller at this point. It should take 10-12 minutes to cook.
Heat a little sesame oil in a wok. Add capsicum, snow peas and beans. Stir fry for a minute. Add zucchini and bok choy, stir through. Drizzle with ketjap manis and add soba noodles. Using tongs, mix to combine.
Check fish by separating the flesh gently, if it’s flaky and falling apart the fish is ready. If it’s still a little trasparent and rubbery, it needs a couple more minutes under the grill.
Divide noodles between two plates, top with fish, sliced spring onions and thin nori strips.
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