Marinated black cod, bok choi and soba noodle salad Recipe

Black cod fillets marinated in miso, mirin, sake and sugar. Served on a bed of bok choi and soba noodles.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Alaskan black cod : 1.2 kg
  • Mirin : 200 ml
  • Sake : 200 ml
  • Yutaka white miso paste : 120 g
  • Caster sugar : 90 g
  • Sunflower oil : 20 ml
  • For the garnish(es)
  • Bok choi cabbage(s) : 3 whole
  • Soba noodles : 100 g
  • Cherry tomato(es) : 100 g
  • Banana shallot(s) : 2 whole
  • Red pepper(s) : 1 whole
  • Soy sauce : 30 ml
  • Peanut oil : 10 ml


  • 1. METHOD

    Bring the mirin, sake and sugar to a boil in a saucepan for 2 minutes, once the sugar has dissolved turn the heat down and add the miso, stir well till incorporated and then allow to cool. Marinate the fish fillets in this mix for at least 24 hours.

    To cook.
    Pre heat an oven to 200'C.
    Wipe the marinade off the fish, don't wash it just wipe any excess off.
    Heat a frying pan until hot and add the oil. Cook the fish skin side down until the skin becomes crispy and turns golde. Remove from the heat and carefully turn over. Transfer to the oven and cook for 5 minutes. Turn the fish over and cook for a further 5 minutes. While it cooks baste or brush with any excess marinade.


    Cut the bottom off the bok choi and was. Peel and finely dice the shallot. Dice the cherry tomato and pepper.
    Cook the soba noodles in boiling water for 3 minutes then refresh under cold water.
    Mix the soy and oil through the noodles.
    Mix together the diced vegetables and noodles.
    Blanch the bok choi in the noodle water for 1 minute, place the bok choi in lines onto a plate, top with the noodle salad and then the fish.

Chef's tip

«Try using the marinade on prawns and cook them on a BBQ.»

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