Soy, Ginger, Orange & Sichuan Pepper Black Cod with Buckwheat and Miso Noodles by Alyn Williams

Prep Time: 
10 min
Cook Time: 
20 min


• 4 x 180g portions Black Cod fillets

• 100ml light soy sauce
• 100g honey
• 1 tablespoon sesame oil
• 10g white sesame seeds
• 3g Szechuan peppercorns
• 2 tablespoons of rice wine vinegar
• 1 orange (sliced)
• 20g fresh ginger (peeled & shredded)
• 1 star anise
• ½ stick cinnamon

• 1 packet buckwheat noodles
• 1 tablespoon white miso paste
• 1 tablespoon dark miso paste
• 300ml boiling water

• Spring onions (shredded)
• Toasted peanuts
• Crispy shallots
• Szechuan peppercorns (crushed)
• Lime juice


1. Score the skin of the fish
2. Mix together all of the ingredients and marinade the fish in it for at least 2 hours
3. Remove the fish before barbequing… lightly oil the fillets and use a doubled over piece of heavy tine foil to cook on.
4. While the fish is on the barbeque, regularly brush with the marinade and turn the fish a couple of times
5. Cook the noodles in boiling salted water until tender then rinse under cold water until chilled
6. Mix with a small amount of olive oil to prevent the noodles sticking to one another
7. Pour the boiling water over the miso pastes, mix well and then chill
8. Before serving, toss the noodles in the miso, serve with the cod and then sprinkle the topping ingredients on top