Miso Walleye with Soba Noodles and Mushrooms
Try this miso-glazed walleye with soba noodles and mushrooms — savory, umami-packed, and easy to make. A perfect seafood dish for any night!
Miso Walleye with Soba Noodles and Mushrooms
By Walleye Direct
Prep time:
1 hour 10 minutes (includes marinating)
Cook time:
20 minutes
Servings:
4
Ingredients
- 4 walleye fillets
- ¼ cup white miso paste
- ¼ cup mirin
- ¼ cup sake
- 4 teaspoons sugar
- 4 teaspoons soy sauce
- 4 servings prepared long-grain white rice (or the soba noodles and mushrooms below)
- Optional, for the soba noodles: 4 large king oyster mushrooms
- Kosher salt, to taste
- Neutral cooking oil
- 9 ounces soba noodles
- Mentsuyu noodle base, to taste
- 4 green onions, sliced on the bias
- Togarashi, to taste (optional)
Instructions
- In a small bowl, stir the miso paste, mirin, sake, sugar and soy sauce until smooth.
- Place the walleye fillets in a zip-lock bag and pour in the miso marinade. Marinate in the refrigerator for 1 hour, flesh-side down if the skin is intact.
- When ready to cook, preheat the oven to broil with the rack in the middle position. Line a baking sheet with foil and grease with cooking spray. Place the fish skin-side down and pour the excess marinade over it. Broil for 5-10 minutes, until the fish is cooked through and flaky. Sprinkle with togarashi if desired and serve with hot white rice, or the soba noodles below.
- For the soba noodles (optional): while the fish marinates, cut the king oyster mushrooms into ¾-inch-thick slices and score one side in a crosshatch pattern. Coat a pan with oil and heat over medium-high, then brown the mushroom slices on both sides. Season with salt and keep warm.
- Bring a pot of water to a boil and cook the soba noodles per package directions. When tender, drain, rinse with water and toss with mentsuyu to taste. Serve the noodles with the fish, mushrooms and sliced green onion.
