Sesame and ginger noodles with a reinterpretation of Nobu’s famous Cod with Miso

What’s the point in summer holidays if you can’t implement a little slice of paradise into your daily life back home? We spent part of our end of year holidays in Hawaii, just far enough behind us now that I’m stating to pine for those endless summer days and long warm balmy nights. Melbourne summer may be unleashing a storm upon us tonight, but the air is warm and I’ve recreated Nobu’s famous Miso Cod, devoured by yours truly during a memorable night spent dining at Nobu Honolulu. Sufficient elements to be reminiscent  of our time in Hawaii, a little slice of Paradise in our own living room xx

Reinterpretation of Nobu’s Cod with Miso

I’ve used Blue Eye as it was the freshest fish of the day and is a type of Cod. It works just as well, so too does Salmon or any other flaky fish.

450g Cod or Blue Eye Fillets
1/4 cup Mirin
1/4 cup sake
1 tablespoon soy sauce
1 heaped teaspoon palm sugar
4 tablespoons white Miso paste
2 tablespoons pickled ginger

In a medium size mixing bowl, whisk together Mirin, sake, soy sauce, palm sugar and white Miso. Place both fillets in the Miso mixture, coating both sides. Seal and refrigerate over night if possible (I prepared mine in the morning and the timing was sufficient). Once ready to cook heat the oven to 180c. In the meantime heat stove top, lightly pat fillets dry of any dripping mixture and grill on either side until golden. Place fillets in the oven and bake for 10 to 15 minutes or until cooked through. In a small saucepan heat the remainder of the Miso mixture. Serve fillets with extra Miso and pickled ginger along side.
Serves 2

Sesame and Ginger Noodles

150g Soba Noodles
4 Spring onions finely sliced
2 tablespoons toasted sesame seeds
1 chunk ginger minced
2 tablespoons sesame oil
2 tablespoons fish sauce
1 tablespoon lime juice
1 Lebanese cucumber sliced length ways
1 bunch Asparagus sliced length ways

In a small bowl mix together spring onions, sesame seeds, ginger, sesame oil, fish sauce and lime juice. Saute the mixture in a small skillet for 2 minutes then set aside. Blanch the Asparagus. Then cook the noodles as per directions on pack, rinse under cool water and drain. In a large serving bowl mix the noodles with the sesame and ginger mixture. Top with cucumber and asparagus and toss together gently.
Serves 2