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SERVES 4
4 (6-ounce) filets butterfish or black cod
Miso Marinade, recipe below
Yakisoba Stir Fry Noodles, recipe below
Sweet and Spicy Vinaigrette, recipe below
Miso Marinade
1 cup sake rice wine
1/2 cup sugar
1/2 cup mirin
1/2 cup white miso
Yakisoba Stir Fry Noodles
1 tablespoon vegetable or canola oil
1 small red onion, thinly sliced
1 cup thinly sliced red bell pepper
1/4 cup steamed and shelled edamame beans
4 cups cooked Yakisoba stir fry noodles
Sweet and Spicy Vinaigrette
1 cup sweet chili sauce
1/2 cup coconut milk
1 tablespoon minced fresh ginger
1 teaspoon minced fresh garlic
1/4 cup cilantro leaves
2 tablespoons soy sauce
Place fish into Miso Marinade(recipe below) and let marinate for 30 minutes or up to 2 hours. Heat a large (12-inch) sauté pan over medium heat, add fish and cook until golden brown and cooked though, about 4 minutes on each side. Evenly divide Yakisoba Stir Fry Noodles(recipe below), onto 4 plates. Top each with cooked fish and finish with Sweet and Spicy Vinaigrette(recipe below).
Miso Marinade
In a small bowl, whisk together all ingredients. Can be refrigerated up to 1 month until ready to use.
Yakisoba Stir Fry Noodles
Heat oil in a large sauté pan over medium-high heat. Add onions and bell peppers, cook until softened, about 1 minute. Add edamame and noodles and continue to cook 2 minutes. Remove from heat.
Sweet and Spicy Vinaigrette
In the pitcher of a blender, blend together all ingredients on high speed until combined. Cover and refrigerate up to 1 week.
