Miso cod with wok fried tenderstem and shitake noodles
Ingredients
- 75ml mirin
- 75ml rice wine or dry sherry
- 100g white miso paste
- 100g caster sugar
- 4 thick cod fillets
- 1 tbsp vegetable oil
- 200g Tenderstem
- 2 cloves of garlic, peeled and crushed
- 200g shiitake mushrooms, thinly sliced
- 3 sheets of medium egg noodles, cooked
- 2 medium pak choi, finely sliced
- 1 bunch of spring onions
- juice of 1 lime
- 1 small bunch of coriander
Instructions
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