We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more

OK, I Agree
Miso-Crusted Fish With Noodle Broth

Miso-Crusted Fish With Noodle Broth

Rating
4.5rating out of 5

(1642 reviews from our customers)

Prep Time

35 min

Cuisine

Japanese

The essential Japanese ingredient, miso paste, forms a savoury, umami-rich glaze for your basa fillets. Fresh, spicy flavour from ginger, chilli and lemongrass make for a broth that is wonderfully warming and nourishing, served with rice noodles.

Prep Time

35 min

Cuisine

Japanese

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Thai-rice-sticks
100g Thai rice noodles
fresh-ginger
15g fresh root ginger
Soy-sauce-sachet
2 soy sauce sachets (16ml) †
Lemongrass-stalk
1 lemongrass stem
Mirin
1 tbsp mirin rice wine
Miso-paste
2 tbsp white miso paste †
Vegetable-stock-cube
1 vegetable stock cube †
chilli flakes 3.18
1/2 tsp fiery chilli flakes
Mange-tout-(2)
100g mangetout
Pangasius-fillet-(1)
2 basa fillets †
You Will Need
Pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 100g Thai rice noodles
  • 15g fresh root ginger
  • 1 soy sauce sachet (8ml)<span class="strong">†</span>
  • 1 fresh lemongrass
  • 1 tbsp mirin
  • 2 tbsp white miso paste<span class="strong">†</span>
  • vegetable stock pot<span class="strong">†</span>
  • 1/2 tsp dried chilli flakes
  • 80g mangetout
  • 2 x 100g basa fillets<span class="strong">†</span>
Typical Values per 100g per serving
Energy 595 kJ
142 kcal
1357 kJ
323 kcal
Fat
of which saturates
1.8 g
0.9 g
4 g
2 g
Carbohydrate
of which sugars
22.1 g
1.3 g
50.4 g
2.9 g
Fibre 0.8 g 1.8 g
Protein 10.2 g 23.2 g
Salt 1.81 g 4.12 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
100g Thai rice noodles
rice flour (83.5%) water (16.5%)
15g fresh root ginger
ginger
1 soy sauce sachet (8ml)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
1 fresh lemongrass
1 tbsp mirin
shirosake (glutinous rice, koji rice, alcohol), corn syrup, water
2 tbsp white miso paste
water, soy bean, rice, salt, ethyl alcohol
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
1/2 tsp dried chilli flakes
dried chilli flakes
80g mangetout
mange tout
2 x 100g basa fillets
basa fillet (fish) 100%
Allergens
  • Allergens highlighted by † (gluten, soya, celery, fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Miso Crusted Fish With Noodle Broth

Preheat the grill to a medium-high heat

Boil a kettle

2 Miso Crusted Fish With Noodle Broth

Pat the fish dry with kitchen towel and place the fillets on a baking tray

Combine the miso and half of the mirin together to form a paste

Spread the paste evenly over each fish fillet and set them aside

 

3 Miso Crusted Fish With Noodle Broth

Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate)

Bash the lemongrass with a rolling pin, cut down the middle lengthways, remove the tough outer layers (keep them for later!) and chop the softer inner stem[s] finely

Slice the mangetout diagonally

4 Miso Crusted Fish With Noodle Broth

Heat a large pot with a drizzle of vegetable oil over a medium-high heat

Once hot, add the ginger, chopped lemongrass, chilli flakes (can't handle the heat? Go easy!) and cook for 30 seconds, stirring constantly

5 Miso Crusted Fish With Noodle Broth

Add 1L [2L] boiled water, the stock cube[s], outer lemongrass leaves and the remaining mirin to the pot

Season with 1/2 tsp [1 tsp] pepper and bring to the boil

Once boiling, reduce the heat to medium-low and cook for 5-7 min

6 Miso Crusted Fish With Noodle Broth

Place the fish under the grill and cook for 6-8 min or until cooked through 

Tip: your fish is cooked when it turns opaque and flakes easily

 

7 Miso Crusted Fish With Noodle Broth

Meanwhile, add the rice noodles and soy sauce to the pot and cook for a further 4-7 min or until the noodles are tender

Taste for seasoning, adding more salt and pepper if needed

8

Share Your Creations

Get social and share your best culinary Gousto creations on:

Add the sliced mangetout to the noodle pot and cook for a final 1-3 min

Serve the noodles and aromatic broth in bowls (discard the lemongrass leaves) and top with the grilled fish

Enjoy!

Share this recipe