Miso-Crusted Fish With Noodle Broth

Miso-Crusted Fish With Noodle Broth

Rating
4.00rating out of 5

(1639 reviews from our customers)

Prep Time

35 min

Cuisine

Japanese

Use within

3-4 days

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

Use within

3-4 days

What is Gousto all about?

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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!

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

Nutritional Information*

Percentages are based on an adult's daily intake

  • Mange Tout
  • 15g fresh root ginger
  • 1 soy sauce sachet (8ml)<span class="strong">†</span>
  • vegetable stock cube<span class="strong">†</span>
  • 1 fresh lemongrass
  • 1 tbsp mirin
  • 2 tbsp white miso paste<span class="strong">†</span>
  • basa fillets<span class="strong">†</span>
  • Thai rice noodles
  • dried chilli flakes
Typical Values per 100g per serving
Energy 563 kJ
135 kcal
1552 kJ
372 kcal
Fat
of which saturates
1.4 g
0.6 g
3.9 g
1.5 g
Carbohydrate
of which sugars
20.2 g
0.8 g
55.6 g
2.2 g
Fibre 1.4 g 3.9 g
Protein 11.4 g 31.5 g
Salt 0.8 g 2.19 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
Mange Tout
15g fresh root ginger
1 soy sauce sachet (8ml)
water, SOYA beans, roasted WHEAT, WHEAT, salt, alchohol (ethanol)
vegetable stock cube
sea salt, sustainable palm oil, sunflower oil, glucose syrup, sugar, vegetables (6%) (onions, CELERY, carrots, parsnips, tomatoes), maize starch, yeast extract, concentrated vegetable juice (1%) (CELERY, carrots, onions), herbs
1 fresh lemongrass
1 tbsp mirin
shirosake (glutinous rice, koji rice, alcohol), corn syrup, water
2 tbsp white miso paste
water, SOYBEAN, rice, salt, ethyl alcohol
basa fillets
Thai rice noodles
rice flour (64%), water (34%), salt (2%)
dried chilli flakes
Allergens
  • Allergens highlighted by † (wheat-gluten, soya, celery, soybeans, 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

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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!

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