Miso barramundi with soba noodles

These noodles borrow some flavours from Japan to give them a salty and sweet umami hit. They're also loaded with greens so you'll benefit from an iron boost, too.

Credit: Dan Churchill and Hayden Quinn, Simon & Schuster Australia

• serves

  4

• prep

  35 minutes

• cook

  30 minutes

Ingredients

• 2 tbsp white miso paste
• ¼ cup mirin
• 2 tbsp rice wine vinegar
• 1 tbsp tamari or soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 4 barramundi fillets, cut in half lengthways
• 2 tsp finely grated ginger
• 1 garlic clove, crushed
• 1 tsp salt
• 200 g soba noodles
• 1 bunch broccolini, roughly chopped
• 1 bunch baby bok choy, thinly sliced
• toasted sesame seeds, to garnish
• sliced green shallot, to garnish (optional)

Instructions

Whisk the miso, mirin, rice wine vinegar, tamari, honey and sesame oil in a small bowl until the miso dissolves. Place the barramundi in a shallow dish and pour the miso mixture over to coat. Marinate for a minimum of 30 minutes, in the fridge.

Preheat the oven to 180°C (160°C fan-forced) and line a baking tray with baking paper. Lift the barra out of the marinade and place onto the baking tray. Reserve the excess marinade. Bake for 12 minutes or until a fork is warm to touch once inserted into the thickest part of the fish and the flesh is flaky.

Combine the ginger, garlic and salt in a medium saucepan with 6 cups of water. Bring to the boil and add the soba noodles. Cook for 4 minutes then use a slotted spoon or tongs to transfer to a colander. Rinse under cold running water and set aside to drain.

Add the broccolini to the cooking liquid. Cook for 2 minutes before adding the bok choy to cook for a further minute. Drain well and toss with the noodles. Meanwhile, put the reserved marinade into a small saucepan and bring to the boil. Boil for 1 minute, then remove from the heat and cool. To serve, spread the noodle mixture out onto a large serving plate. Break up the barra and mix through. Drizzle with the sauce and sprinkle with sesame seeds and green shallot.

Recipe and images from Surfing the Menu by Dan Churchill and Hayden Quinn (Simon & Schuster Australia - $49.99). Available now where books are sold.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.