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.

Print Recipe

Miso Fish With Cabbage & Samphire Stir-Fry

Keyword

Cabbage, Carrot, Fish, Ginger, Miso, Noodles, Samphire, Spring Onion, Tusk

Prep Time

5 minutes

Cook Time

15 minutes

Servings

people

Ingredients

For the miso dressing:

• 2 tbsp miso paste
• 1 tbsp soy sauce
• 1 tbsp mirin or rice wine vinegar
• 1 tbsp sesame oil
• 1 tsp honey optional

For the fish:

• 4 spring onions
• 1 carrot
• 1 piece fresh ginger
• 2 skinless white fish fillets I used tusk

For the stir-fry

• 250 g cabbage approx.
• 100 g samphire approx.
• 2 sachets straight to wok noodles

To serve:

• 2 tbsp sesame seeds

Keyword Cabbage, Carrot, Fish, Ginger, Miso, Noodles, Samphire, Spring Onion, Tusk Prep Time 5 minutes Cook Time 15 minutes Servings people Ingredients For the miso dressing: 2 tbsp miso paste 1 tbsp soy sauce 1 tbsp mirin or rice wine vinegar 1 tbsp sesame oil 1 tsp honey optional For the fish: 4 spring onions 1 carrot 1 piece fresh ginger 2 skinless white fish fillets I used tusk For the stir-fry 250 g cabbage approx. 100 g samphire approx. 2 sachets straight to wok noodles To serve: 2 tbsp sesame seeds

Instructions

1. Preheat the oven to 180 degrees celsius.
2. Firstly make the miso dressing by mixing all the ingredients together in a small bowl until well combined. Don’t be afraid to taste it and add more of any of the ingredients if you prefer. Leave to one side.
3. Next prepare the fish.
4. Top and tail the spring onions, peel off the top layer, cut in half if they are particularly long then cut in to quarters lengthways.
5. Peel and cut the carrot in to thin batons.
6. Peel and cut the ginger in to matchsticks.
7. Place the prepared vegetables in to a small roasting dish. Spoon over 1 tbsp of the miso dressing and mix to coat the vegetables in the sauce.
8. Lay the fish fillets on top of the vegetables and again spoon over 1 tbsp of the dressing.
9. Cover the roasting tray with tinfoil and place in the oven for 15 minutes.
10. Now shred the cabbage.
11. If you are toasting the sesame seeds, spoon them in to a small dry frying pan and fry over a high heat, stirring occasionally, for 5 minutes, or until they start to release a strong aroma. Once cooked remove from the heat and set to one side.
12. With 5 minutes left on the fish, heat a wok over a very high heat. Tip in the cabbage and fry, stirring regularly.
13. When it starts to soften, tip in the noodles and pour in the remaining miso dressing. Keep stirring for 1 minute or until the noodles are cooked.
14. Finally, add the samphire to the wok and keep frying for another 20-30 seconds, before removing from the heat.
15. To serve, divide the noodles between 2 bowls. Top with the fish and vegetables and finish by sprinkling over the sesame seeds. Enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.