Recipe: Miso-ginger white fish with soba noodles and Chinese long beans

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If you cook new recipes a lot, occasionally you'll stumble on a magical ingredient.

An ingredient with flavor that makes you think, "Okay, now I understand why that restaurant dish tasted so good. They added some of this!"

Miso paste is one such ingredient. It's a Japanese product made from fermented soybeans. Its rich, salty flavor can be used as a base for miso soup, marinades, or sauces. In the U.S., you can find it at Asian markets or upscale grocery stores.

For this recipe, we'll be using white miso paste (shiromiso) to create a simple dressing for whitefish with soba noodles.

Personally, I think a flaky white fish like cod works best in this dish, although you can substitute any seafood you like. Shrimp would be great too. I like to serve this dish at room temperature, but it tastes good either hot or cold.

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Cooking time: 1 hour

Serves 4

Tools you'll need

• Medium stockpot

• Sheet pan

• Medium mixing bowl

• Large mixing bowl

• Strainer

• Fish spatula

• Wooden spoon

• Whisk

• Brush (for sauce)

• Chef's knife

• Cutting board

• blender
  
  

Ingredients

• 1 pound dried soba noodles (Japanese buckwheat noodles)

• 1 1/2 pounds whitefish (cod, halibut, or tilapia), cut into single portions

• 1/2 pound Chinese long beans, 1/2-inch sliced

• 1 cup shredded carrots

• 1 bunch scallions, thin sliced

• 1 teaspoon togarashi spice (optional)

• 1/3 cup macadamia nuts

• 1/3 cup white miso paste

• Zest and juice of 2 lemons

• 1 ounce fresh ginger, peeled and sliced

• 1 teaspoon dijon mustard

• 1 teaspoon honey

• Grapeseed or canola oil as needed

• Kosher salt as needed
  
  

Procedure

For the long beans and noodles: Fill the stockpot with water, add a handful of kosher salt, and bring to a boil. Fill the medium mixing bowl with ice water.

Blanch the sliced long beans until they are lightly cooked, but still slightly crunchy (1-2 minutes). Lift them out of the pot with the strainer, and shock them in the bowl of ice water. When cooled, lift them out and place them in the large mixing bowl along with the shredded carrots and sliced scallions.

Return the water in the stockpot to a boil. Boil the soba noodles until they are cooked al dente, and strain them out. Let cool under cold running water, then toss with grapeseed oil to prevent sticking. Add to the large bowl with the vegetables.

For the sauce: In a blender, combine 1/2 cup grapeseed oil and 1/4 cup water with the macadamia nuts, miso paste, lemon zest and juice, ginger, mustard, and honey. Blend until smooth.

For the fish: Turn on your oven broiler to high, or preheat your oven to 500 degrees F. Lightly oil the sheet pan and place the fish on the pan. Season with salt, and cook in the oven. When done, remove and let cool on the sheet pan.

To finish (serve at room temperature): Toss the noodles and vegetables in the bowl with some of the sauce, and arrange on plates or bowls. Brush some more sauce on each of the whitefish portions, and dust with togarashi. Lift the fish off of the sheet pan using the fish spatula, and serve alongside the noodles.

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