Poached hake in tomato, chilli & ginger broth
A speedy and healthy dish where hake fillets are poached in an aromatic broth of tomato, chilli, ginger and lime leaves, served with udon noodles.
Ingredienser
- 1 tbsp vegetable oil
- 4 spring onions finely sliced
- 1 green chilli finely chopped
- 10 g coriander stalks finely chopped (leaves picked)
- 3 garlic cloves finely chopped
- 15 g ginger grated
- 2 lime leaves (optional)
- 400 g can cherry tomatoes
- 250 ml low-salt vegetable stock
- 1 tbsp reduced salt soy sauce
- 2 skinless and boneless hake fillets (roughly 200g)
- 2 x 150g packs straight-to-wok udon noodles
- 1 lime halved (one half cut into wedges to serve)
Gör så här
Pour the oil into a deep frying pan with a tight-fitting lid, turn heat to medium, and once shimmering, add spring onions, chilli, coriander stalks, garlic, ginger and lime leaves.
Sprinkle with a pinch of salt and cook for 4-5 mins, stirring, until fragrant.
Tip in the cherry tomatoes and vegetable stock, bring to the boil, then pour in the soy sauce.
Reduce to a simmer and leave to bubble for 5 mins, then gently mash the tomatoes slightly using a wooden spoon.
Season the fish fillets, place them in the pan, cover with the lid and cook for 4 mins.
Remove the lid, separate the noodles into the broth and around the fish, then put the lid back on.
Cook for another 1 min on high heat until the fish is cooked through and flakes easily when pressed.
Squeeze over the juice of half a lime.
Serve in bowls with a wedge of lime each, scatter over the coriander leaves and serve straightaway.