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Miso-Marinated Skrei Cod with Red Curry Noodles

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Course Main
Cuisine Seafood

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

  • Mix miso, water, vinegar, sake, and sugar in a saucepan. Bring to a boil, whisk well. Remove from heat and allow to cool. 
  • Add the cod and marinate for 24 hours. 
  • Drain and bake at 400 for 10 minutes. Serve with red curry noodles.

Make the noodles

  • 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.