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Miso-Marinated Skrei Cod with Red Curry Noodles

This recipe appeared in Something Fishy Going On in our Spring 2023 issue.

    For the cod
  • 2 pounds skrei cod, skin on, cut into 8-ounce pieces
  • 4 teaspoons white miso
  • 1 cup rice vinegar
  • 1 cup water
  • 1/2 cup sake
  • 2 tablespoons sugar
  • For the noodles
  • 1 pound Udon noodles, cooked and cooled
  • 2 tablespoons minced ginger
  • 2 tablespoons minced garlic
  • 2 tablespoons minced lemongrass
  • 1 tablespoon soy oil
  • 1 cup sliced scallions
  • 2 cans 16-ounce cans coconut milk
  • 3 tablespoons red curry paste
  • 2 tablespoons fish sauce
    Make the fish
  1. 24 hours before you plan to eat...

    Mix miso, water, vinegar, sake, and sugar in a saucepan. Bring to a boil, whisk well. Remove from heat and allow to cool. 

  2. Marinate

    Add the cod and marinate for 24 hours. 

  3. Bake!

    Drain and bake at 400 for 10 minutes. Serve with red curry noodles.

  4. Make the noodles
  5. Heat the oil, then sweat ginger, lemongrass, and garlic. Add curry paste and coconut milk and simmer. Whisk until smooth, then add fish sauce. Toss in noodles to warm, then toss with scallions and serve with cod.

Chef Jon Davies
Executive Chef