Salty samphire and umami-loaded miso go so well with sweet salmon in this East Asian-inspired dish. You can use any fish with this dish. Sea bream and Sea bass work particularly well. The delicate flaky fish and crispy skin contrast beautifully with the silky broth.
- 2 nests (140g/5oz) medium or thick egg noodles
- 2 fillets sustainable salmon, skinned or white fish, skin on, scaled and pin-boned
- 4 tsp sesame seeds
- 3 tsp sunflower or vegetable oil
- thumb-sized piece ginger, peeled and finely shredded
- 2 tbsp dry sherry
- 90g pack samphire
- 1 x pak choi
- 2 x 18g sachets (or 2 tbsp) miso soup paste
- bunch spring onions, shredded
- little sesame oil for drizzling
- Cook the noodles following pack instructions. As soon as they are just tender, drain in a colander, rinse under the cold tap and set aside.
- Slash each piece of fish 3 times on the skin side. Season well and press the sesame seeds over the skin in an even layer. Heat the oven to low, ready to keep the fish warm. Put a couple of wide bowls in to warm, too.
- Heat 2 tsp oil in a non-stick frying pan, the sturdier the better. Add the fish, and fry for 5 mins on the crusted side until the seeds are pale golden and the flesh of the fish has changed colour almost all the way through. Turn the fish over, cook for a few seconds more, then remove to a plate and transfer to the oven. Put the kettle on to boil.
- Add the remaining oil to the pan and sizzle the ginger for 30 seconds. Add the samphire and pak choi, cover again and cook for 1 min more until bright and just tender. Make up the miso in a jug with 450ml boiling water. Run boiling water through the noodles to reheat then pile into the warm bowls. Spoon over the ginger, samphire and pak choi plus the spring onions, then pour over the miso and top with a piece of crisp fish, sesame-side up. Drizzle with a little sesame oil then dig in.