Japanese and Nordic cuisines meet with this miso-marinated treat!
Prepare the mushroom broth by soaking the mushrooms in boiling water.
Mix the miso marinade ingredients together and marinade the cod for at least 2 hours. The flavour gets more intense if you let it marinade overnight.
Prepare the parcels.
Place a bundle of rice noodles, bok choy leaves and scallion on a piece of aluminium foil and ladle hot noodle broth (approx. 150ml per parcel) on top. Add mushrooms. Wrap tightly to keep the broth in and bake in 180°C oven for 13–15 minutes. Meanwhile, fry the cod fillets on a pan until golden brown on both sides. Plate. Open the noodle parcels and place the crispy cod fillets on top.
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