Cinderella goes to Japan – Black miso cod with soba noodles

Ingredients

• 2 x 150g pieces of black cod
• 100 g dried buckwheat soba noodles
• pinch sea salt
• 1 tbsp shredded pickled ginger
• 2 heads pak choi
• 100 g sugar snap peas
• 1 tsp furikake seasoning
• Marinade:
• 3 tbsp sake
• 1 1/2 tbsp sugar
• 3 tbsp white miso paste
• 1 1/2 tbsp mirin
• 1/2 tsp yuzu juice
• Glaze:
• 3 tbsp Yoshida gourmet sauce or tonkatsu sauce

Steps

1. Marinade: 3 days beforehand make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a small saucepan over high heat. Turn down to low, add the miso paste and sugar and whisk until the miso and sugar are dissolved. Remove from the heat and let it cool. Pat the black cod fillets dry and place in a sealed container, plastic zip top bag or vacpac. Pour over the marinade and turn the fish to coat. Seal the container/bag and refrigerate for 3 days.
2. Glaze: Add the Yoshida gourmet sauce to a pan, bring to the boil and reduce by half until thick and glossy. Set aside to cool.
3. Fish: Remove the fish from the bag/container and place on a small baking dish or lined foil. Heat the air fryer to 200 degrees C on air fryer setting and preheat. Season the fish with a pinch of sea salt and place in the air fryer for 10-14 minutes (depending on the size of the fillet) until it flakes easily. Brush with the glaze and cook for a further minute.
4. Whilst the fish is cooking prepare the noodles and vegetables. Place the soba noodles in boiling water and cook for 4 minutes then drain. Separate the pak choi leaves and steam for 5 minutes, adding the sugar snap peas halfway through the cooking time.
5. Divide the vegetables and noodles between two bowls, add the pickled ginger and place a fillet of fish on top. Top with a generous sprinkling of furikake, grab chopsticks and enjoy.