Miso Marinated Arctic Charr Noodle Salad


1 Arctic char, whole & gutted 

For the marinate: 

200 gram miso paste 

4 tablespoon caster sugar 

4 tablespoon mirin 

4 tablespoon sake 

1 red onion 

100 ml sushi vinegar 

1 tablespoon dashe 

200 gram cooked green tea soba noodles (or plain) 

100 grams edamame pods 

80 gram sprouts 

8 shiso leaves. 



For the miso marinate: melt the miso sugar, mirin and sake over low heat, whisk into an even paste then leave to cool down. Fillet the arctic char, rinse in clean water and dap dry. Rub miso paste into both sides of the fillet and leave to marinate in the fridge for 2 days. To make the salad: gently heat sushi vinegar until lukewarm and ad dashe powder, whisk well until dissolved. Peel red onion, cut into 1/12 quarter wedges, leave in vinegar to marinate for 1 hour. Turn the oven on at 200 C. Cook green tea noodles in boiling salted water until al dente, about 5 minutes. Drain and rinse in cold water to ensure noodles do not stick together. Rinse miso paste of chard fillet under a gently running cold tap, dab dry with kitchen towel, place on a lined baking tray skin side up and brush with oil. Cook for 12 minutes in the oven the edges if the fish are caramelized, leave to cool down and peel of the skin to discard. Cook edamame beans in salty water for 2 minutes, drain and rinse in cold water to stop cooking. Roll 4 shiso leaves into a cylinder and slices into fine strips. Divide noodles into 4 bowls, top with pickled onions, edamame, flaked fish, shiso leave and sprouts. Finally drizzle a tablespoon vinegar form pickled onion over each portion and the salad is ready to serve.