Teriyaki Fish And Snowpea Salad Recipe

Name: Teriyaki Fish And Snowpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbs soy sauce; 1/3 cup mirin; 2 tsp caster sugar; 1/3 cup miso paste; 600g skinless firm white fish fillets (ling or kingfish) cut into 3cm wide stirips; Udon; 200g snow peas thinly sliced on an angle; 1 Lebanese cucumber halved, seeds removed, thinly sliced on the diagonal; 2 tbs mirin; 2 tbs rice vinegar; 2 tbs sesame oil; 2 tsp sesame seeds

Servings: persons

1 tbs soy sauce
1/3 cup mirin
2 tsp caster sugar
1/3 cup miso paste
600g skinless firm white fish fillets (ling or kingfish) cut into 3cm wide stirips
Udon
200g snow peas thinly sliced on an angle
1 Lebanese cucumber halved, seeds removed, thinly sliced on the diagonal
2 tbs mirin
2 tbs rice vinegar
2 tbs sesame oil
2 tsp sesame seeds

1
Place soy, mirin and sugar in a small pan and bring to the boil over medium-high heat.
2
Add miso and whisk until smooth.
3
Remove from heat, transfer to a shallow bowl and cool completely.
4
Add fish and marinate for 2 hours.
5
Heat grill to high, grill fish for 5 mins or until golden and caramelised.
6
Toss slad ingrdients together in a bosl and season.
7
Divide salad and noodles among plates and serve topped with fish.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tbs soy sauce, 1/3 cup mirin, 2 tsp caster sugar, 1/3 cup miso paste, and more.

Yes, Teriyaki Fish And Snowpea Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Teriyaki Fish And Snowpea Salad

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