- 11 ounces
- ¼ cup
Mirin (or grapefruit juice)
- 6 ounces
- ¾ cup
Sake (or fish stock)
Cod fillet (with skin, about 180 grams)
- 4 tablespoons
small Garlic clove
- 3 tablespoons
- 2 tablespoons
- 5 ounces
- 1 tablespoon
- 7 ounces
- 2 teaspoons
Combine miso, mirin, sugar and sake in a small pot. Bring to a boil, stirring frequently. Reduce heat to medium and cook for 7 minutes. Remove 5 tablespoons of the marinade, let cool, cover and set aside in the refrigerator. Pour the remaining miso marinade into a shallow baking dish and cool completely.
Rinse fish and pat dry. Place fish in the miso marinade and turn to coat. Cover dish with plastic wrap and refrigerate for 2 days to marinate.
Toast sesame seeds in a dry pan.
Grind sesame seeds in a mortar until oily. Peel and chop garlic. Add garlic to the sesame mixture and grind into a smooth paste.
Add soy sauce, rice vinegar and 1 pinch of sugar to the sesame paste mixture.
Rinse peas and cut lengthwise into very thin strips.
Remove fish from the marinade and pat dry.
Season fish with pepper. Heat oil in a skillet and sear fish on both sides.
Season fish with salt, place in a baking dish and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 390°F/convection 350°F) for 10-13 minutes.
Cook the noodles according to package instructions. One minute before the pasta is done, add the snow peas. Drain in a sieve. Mix noodles with sesame mixture. Place noodles on plates and place the fish on top of the noodles. Drizzle with reserved 5 tablespoons of marinade and serve.