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Miso fish with sesame noodles and greens recipe

Miso fish with sesame noodles and greens recipe

7 ratings

Fuel the family with this nourishing yet quick and simple to create Japanese fish dish, flavour-packed and delicious to boot. See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 494 calories / serving
  • Dairy-free


  • 3 tbsp miso paste
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tsp clear honey
  • 2 tsp sesame oil
  • 1 carrot, cut into ribbons
  • 4 spring onions, cut into 5cm (2in) lengths
  • 2.5cm (1in) fresh ginger, thinly sliced into matchsticks
  • 2 x 265g packs river cobbler (or other white fish) fillets
  • 175g (6oz) soba noodles
  • 300g (10oz) cabbage, shredded
  • 3 tbsp sesame seeds, toasted
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    12g 16%
  • Saturates

    3g 13%
  • Sugars

    7g 8%
  • Salt

    2.8g 46%

of the reference intake
Carbohydrate 59.3g Protein 35.9g Fibre 6g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. In a small bowl, whisk the miso paste with the soy, vinegar, honey and sesame oil, until combined.
  2. Line a baking dish with nonstick baking paper and add the carrot, spring onions and ginger. Drizzle over 2 tbsp of the miso marinade and top with the fish. Cover with foil and bake for 15 minutes or until the fish is cooked.
  3. Meanwhile, bring a large pan of water to the boil. Cook the noodles following the packet instructions, adding the cabbage for the last 3-4 minutes. Drain, then toss with half the remaining marinade and half the sesame seeds.
  4. To serve, divide the noodles, cabbage and baked veg between 4 plates and top with the fish. Drizzle over the remaining marinade and sesame seeds.

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