The 2007 challenge dish for week 17 comes from Cool Food, which I've had for years and really like - I've leafed through it countless times, admiring the mouthwatering pictures and mentally selecting all the recipes I would try. I suppose now, finally, I'm on the way... Miso-glazed fish, it seems, is a signature dish at Nobu's, the celebrity hangout. An unrelated question pops to my mind here - do those stick-thin people actually eat when they go to a restaurant? Well, I hope they do because that miso-glazed salmon steak was truly delicious. I altered the recipe ever so slight (nothing new under the sun) - not because I tought I knew better but because it gave me the chance to finish things like the packet of udon noodles that has been hanging around for an annoyingly long time now. And no mustard cress for serving, alas. Here's the recipe according to Cool Food:
Salmon with miso and soy noodles (serves 6)
- 300g soba noodles
- 1 tablespoon soy bean oil
- 3 tablespoons white miso paste
- 100ml honey
- 1.5 tablespoons sesame oil
- 6 salmon fillets, boned and skin removed
- 1 teaspoon chopped garlic
- 1 tablespoon grated fresh ginger
- 1 carrott, julienned
- 6 small spring onions, thinly sliced
- 70g soya bean sprouts
- 80ml rice vinegar
- 3 tablespoons light soy sauce
- 1 teaspoon sesame oil, extra
- 1 tablespoon toasted sesame seeds
- mustard cress
Combine the miso, honey, sesame oil and 1 tablespoon water to form a paste. Brush over the salmon, then sear on a hot chargrill for 30 seconds on each side. Brush the salmon with the remaining paste and place on a baking tray. Bake for 6 minutes, the cover and rest in a warm place.
Heat the remaining soy oil in a wok. Add the garlic, ginger, carrot, spring onions and sprouts, and stir-fry for 1 minute - the vegetables should not brown, but remain crisp and bright. Add the noodles, rice vinegar, soy sauce and extra sesame oil and stir-fry quickly to heat through.
Divide the noodles among six serving plates and top with a portion of salmon and sprinkle with the sesame seeds. Garnish with the mustard cress and serve.