- Combine the mirin, rice wine vinegar, light soy, lime juice and the zest in a glass bowl and mix well. Marinate the fish pieces for up to 1 hr.
- Toss noodles together with the pickled ginger and capsicum.
- Heat a teppanyaki plate or non-stick pan over medium heat for 2-3 mins, brush the plate with a little oil and sear fish on each side for 1-2 mins or until cooked.
- Arrange the soba noodles on the plates decoratively, place the fish over the noodles and drizzle with the combined sesame oil and soy sauce. Garnish this teppanyaki fish soba noodle salad with cucumber, salad greens and lime wedges.