Scotch Fillet With Sticky Miso Orange Sauce and Vermicelli Salad

Steps

1. a full kettle to the boil. Preheat BBQ grill or hot plate to medium (if using).
2. In a medium bowl, combine first measure of miso paste, oil and orange zest. Add beef, mix well to coat and leave to marinate while you prepare the vermicelli salad. Thinly slice bok choy; cut carrot into thin matchsticks (or grate); thinly slice spring onions on an angle. Set all aside.
3. Place vermicelli noodles and edamame beans in a large, heat-proof bowl and cover with boiling water. Leave for 5–6 minutes then drain and return to bowl with a drizzle of oil, to avoid noodles sticking together.
4. While noodles cook, heat a drizzle of oil in a large fry-pan on medium heat. Cook beef for 3–4 minutes on each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and set aside, covered with foil, to rest for about 5 minutes. Reserve pan.
5. While beef cooks, mix all sticky miso orange sauce ingredients together in a small bowl. Set aside. Return reserved pan to medium heat with a drizzle of oil (if needed). Add bok choy, carrot, and spring onions and stir-fry for 2–3 minutes, until tender.
6. Transfer vegetables to bowl with drained noodles and edamame beans and mix to combine. Add sticky miso orange sauce to pan and allow to bubble and thicken for about 1 minute. Remove from heat. While sauce thickens, slice beef thinly against the grain.
7. place vermicelli noodle salad into bowls and top with slices of scotch fillet. Drizzle over sticky miso orange sauce and garnish with coriander leaves.