Asian fish miso noodles & crunchy veg recipe

Ingredients

• 2 tsp sesame oil
• 300 g salmon fillet, skin off and pin-boned
• 300 g of any white fish fillet, skin off and pin-boned
• 1 tbsp sesame seeds
• 1 lime
• 1 tbsp runny honey
• 2 sprigs of fresh coriander

• 1 × 15 g sachet of miso paste
• 2 tbsp low-salt soy sauce, plus extra to serve
• 5 dried kaffir lime leaves
• 3 nests of fine egg noodles
• 1 fresh red chilli
• ½ a cucumber
• 200 g sugar snap peas
• 4 spring onions
• 1 little gem lettuce
• 200 g radishes
• 1 lime
• 2 tbsp extra virgin olive oil

1. Rub half the sesame oil on a small shallow baking dish or ovenproof serving platter. Pat both fish dry with kitchen paper, slice them into 1 cm-thick strips and arrange randomly around the dish or platter. Rub gently with the rest of the sesame oil and season with salt and pepper. Scatter over the sesame seeds, finely grate over the zest from 1 lime and squeeze over half the juice, then drizzle over the honey. Place in the oven to cook through (roughly 7 minutes).
2. Pour 1 litre of boiling water into the casserole pan with the miso paste, soy sauce, crumbled lime leaves and noodles, making sure they’re fully submerged. Slice the chilli and add to the broth. Finely slice the cucumber, sugar snaps, trimmed spring onions, lettuce and radishes in the processor.
3. Tip the sliced veg into a bowl and dress with the juice of 1 lime, a little soy sauce and the extra virgin olive oil. Check the noodles and switch off the heat when they’re done, then season the broth to taste with soy sauce. Pile the veg in the centre of the noodles and toss together at the table. Serve the fish sprinkled with coriander leaves.