Miso-Crusted Fish With Noodle Broth

Preheat the grill to a medium-high heat

Boil a kettle

Pat the fish dry with kitchen towel and place the fillets on a baking tray

Combine the miso and half of the mirin together to form a paste

Spread the paste evenly over each fish fillet and set them aside

Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate)

Bash the lemongrass with a rolling pin, cut down the middle lengthways, remove the tough outer layers (keep them for later!) and chop the softer inner stem[s] finely

Slice the mangetout diagonally

Heat a large pot with a drizzle of vegetable oil over a medium-high heat

Once hot, add the ginger, chopped lemongrass, chilli flakes (can't handle the heat? Go easy!) and cook for 30 seconds, stirring constantly

Add 1L [2L] boiled water, the stock cube[s], outer lemongrass leaves and the remaining mirin to the pot

Season with 1/2 tsp [1 tsp] pepper and bring to the boil

Once boiling, reduce the heat to medium-low and cook for 5-7 min

Place the fish under the grill and cook for 6-8 min or until cooked through 

Tip: your fish is cooked when it turns opaque and flakes easily

Meanwhile, add the rice noodles and soy sauce to the pot and cook for a further 4-7 min or until the noodles are tender

Taste for seasoning, adding more salt and pepper if needed