Ginger & soy-steamed hake with noodles

Name: Ginger & soy-steamed hake with noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: ½ pack (1 fillet) frozen hake fillet portions, defrosted; 1 tsp Cooks’ Ingredients Frozen Chopped Garlic; 10 g ginger, peeled and finely grated; 2 tsp soy sauce; 2 tsp Cooks’ Ingredients Frozen Chopped Chillies; 2 tsp vegetable oil, plus a drizzle; 1 echalion shallot, finely sliced; ½ tsp ground turmeric; 80 g pack Carrot, Tenderstem Broccoli & Sugar Snap Peas; 1 nest flat rice noodles (from a 180g pack); ½ lime, cut into 2 wedges

Cooking fish in parchment is a savvy way to minimise added oil. You can vary the flavourings – a spoonful of Thai curry paste and roughly chopped mint works well, too.

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HealthySource of fibre

Serves1
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

½ pack (1 fillet) frozen hake fillet portions, defrosted
1 tsp Cooks’ Ingredients Frozen Chopped Garlic
10g ginger, peeled and finely grated
2 tsp soy sauce
2 tsp Cooks’ Ingredients Frozen Chopped Chillies
2 tsp vegetable oil, plus a drizzle
1 echalion shallot, finely sliced
½ tsp ground turmeric
80g pack Carrot, Tenderstem Broccoli & Sugar Snap Peas
1 nest flat rice noodles (from a 180g pack)
½ lime, cut into 2 wedges

Preheat the oven to 200°C, gas mark 6. Cut a piece of baking parchment that is double the size of the fish fillet and put on a baking tray. In a small bowl, mix the garlic, 1⁄2 of the ginger, 1 tsp soy sauce and 1 tsp chopped chillies. Put the fifish on top of the baking parchment, then spoon over the soy mixture. Wrap up the paper into a parcel, transfer the tray to the oven and cook for 10-12 minutes or until the fifish is cooked through, opaque and flflakes easily with a fork.
While the hake is cooking, put a kettle on to boil. Heat the oil in a small frying pan over a medium heat. Once hot, add the sliced shallot and cook for 3-4 minutes or until softened and golden, then stir in the turmeric and remaining chopped chillies and ginger; cook for a further 30 seconds. Add the pack of vegetables with 75ml water, cover and cook for 4-5 minutes or until tender.
Meanwhile, soak the noodles in a bowl of just-boiled water for 2 minutes, then drain. Tip the noodles into the vegetable pan with the remaining 1 tsp soy sauce and a light drizzle of oil; stir until combined. Serve the noodles and veg topped with the steamed hake and lime wedges for squeezing over.

Typical values per serving when made using specific products in recipe