Print Options:

Miso-Marinated Skrei Cod with Red Curry Noodles

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

Courses
Ingredients
    For the cod
  • 2 lb skrei cod, skin on, cut into 8-ounce pieces
  • 4 tsp white miso
  • 1 cup rice vinegar
  • 1 cup water
  • 1/2 cup sake
  • 2 tbsp sugar
    • For the noodles
  • 1 lb Udon noodles, cooked and cooled
  • 2 tbsp minced ginger
  • 2 tbsp minced garlic
  • 2 tbsp minced lemongrass
  • 1 tbsp soy oil
  • 1 cup sliced scallions
  • 2 can 16-ounce cans coconut milk
  • 3 tbsp red curry paste
  • 2 tbsp fish sauce
Instructions
    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

  4. 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.

Read it online: https://www.capemaymag.com/recipe/miso-marinated-skrei-cod-with-red-curry-noodles/
Chef Jon Davies
Chef Jon Davies
Executive Chef