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

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Ingredients

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

Method

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.