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Author Notes: There was a time I trembled at the thought of cooking fish...I was scared stiff the result would be slippery, stinky or Sahara-like dry. Well, thanks to Lisa, who created this Asian-inspired recipe of Orange Miso Cod and Soba Noodle Salad, I have conquered my cookafishaphobia. I feel so silly...how could I have feared this easy-to-make, delicate orange miso glazed cod perched atop a salad of Japanese soba noodles, juicy orange slices and fresh basil? —bitememore
Soba Noodle Salad
- 8 ounces soba noodles
- 4 tablespoons white miso paste, mild
- 3 tablespoons rice vinegar
- 2 tablespoons fresh orange juice
- 2 tablespoons canola oil
- 1 tablespoon honey
- 1 teaspoon finely grated fresh ginger
- 2 medium oranges, peeled and cut into segments
- 2 tablespoons thinly sliced fresh basil
Orange Miso Cod
- 4 (6-7oz) cod fillets
- 1/4 cup white miso paste, mild
- 1 tablespoon fresh orange juice
- 1 teaspoon soy sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon orange zest
- sesame seeds, for garnish
- For the soba noodles, in a large pot, bring water to a boil. Generously salt boiling water. Cook soba noodles until tender, 5-6 minutes. Drain and rinse under cold water. Place noodles in a medium mixing bowl and set aside.
- In a small bowl, whisk miso paste, rice vinegar, orange juice, canola oil, honey and ginger. Pour over soba noodles and add orange segments and basil. Toss gently to combine. Set aside.
- For the cod, preheat oven to 425ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Pat the cod dry with paper towel and place skin side down on baking sheet. In a small bowl, whisk miso paste, orange juice, soy sauce, brown sugar and orange zest. Divide mixture among fillets and spread evenly over the top of the fish. Bake 9 minutes or until the fish is cooked through. Place under broiler for 1 minute to lightly brown the top. Remove from oven.
- To serve, place fish over soba noodles and sprinkle with sesame seeds.