Miso Fish With Cabbage & Samphire Stir-Fry
For this recipe I use tusk, a white fish similar to cod or haddock. I’ve never knowingly had it before, but was sent it in last month’s Fishox selection. It was very nice, quite mild in taste and fairly meaty. I would happily eat it again. The miso dressing used is quite a strong flavour, so is great for milder tasting fish. Any white fish like cod, haddock, coley or hake would work just as well. The samphire was also from my Fishbox and I wouldn’t have thought to put it in a stir-fry, but it needed using and actually turned out to really compliment the dish. Samphire has quite a salty taste and is best eaten still nice and crisp, so it really doesn’t need long to cook. 30 seconds is just about right. If you want to add extra vegetables to the noodle stir-fry, then broccoli, green beans or peppers would work quite nicely. Although it might sound a little complicated, it is actually really easy to make and is ready in less than 30 minutes.