Serves: 4 | Preparation time: 40 minutes (Including marinating time) | Cooking Function: Induction hob

• 8 Monkfish fillets

Miso marinade:

• 1 tbsp white miso paste*
• 1 tbsp sesame oil*
• 1 tbsp soy sauce*
• 2 tsp mirin
• 2.5cm ginger, peeled and grated

Ramen:

• 3 tbsp vegetable oil
• 200g soba noodles
• 200g pak choi
• 1 vegetable stock pot (with 500ml water)
• 2 tsp light soy sauce*
• 1 tsp oyster sauce*
• 1 tbsp fish sauce*

Garnish:

• 2 spring onions, finely sliced
• Few drops of chilli oil

Note: Allergens highlighted in bold

1. Place the miso marinade ingredients in a large glass bowl and whisk until combined. Add the monkfish fillets and make sure the fillets are covered completely in the sauce. Place some cling film over the top and refrigerate for 30 minutes to marinate.

2. Place a pan of boiling water on the induction hob on level 5 and add the soba noodles to cook for 7-8 minutes until al dente.

3. Meanwhile, place the vegetable stock, soy sauce, oyster sauce and fish sauce in a big pan and place on a low heat to simmer and combine the flavours. Give it a stir now and again.

4. Once the monkfish has finished marinating, place 2 tbsp of vegetable oil in a frying pan and place it on the induction hob on level 6. When it is hot, add the monkfish and fry on both sides for 2-3 minutes each until golden brown in colour. Remove the fish and set aside. Add the final 1 tbsp of oil to the pan and fry off the pak choi until slightly wilted and coloured. Then add this to the ramen broth.

5. Drain the soba noodles and add these to the broth. Serve in bowls with the sliced monkfish on top and sliced spring onions. Drizzle a dash of chilli oil for presentation.