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Grilled hake with ginger & garlic watercress noodles

Grilled hake with ginger & garlic watercress noodles

Using leftover watercress in noodle dishes works well – even a small handful can be thrown in and it wilts down quickly, for times you want a speedy yet nutritious meal, says Elly Curshen

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

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  • 3 tsp Cooks’ Ingredients Chilli & Garlic Sauce
  • 200g Essential South African Hake Fillets (or use cod or any other firm fish)
  • 1 tsp sesame seeds, to serve
  • ¼ pack x 25g pack coriander, chopped (optional), to serve
  • ½ lime, wedges, to serve

For the watercress noodles

  • 2 nests dried medium egg noodles
  • 1 tsp ginger, finely grated
  • ½ tsp cornflour
  • 1 tbsp soy sauce
  • 1 tsp Cooks’ Ingredients Chilli & Garlic Sauce
  • 2 tsp toasted sesame oil
  • About 50g watercress, depending on what needs using up


  1. Preheat the grill to medium and line a baking tray with baking parchment. Brush the 3 tsp chilli and garlic sauce over the fish and grill on the tray for 8 minutes, until the fish is opaque and flakes easily with a fork.

  2. Meanwhile, put the noodles into a medium bowl, cover with just-boiled water, then leave for 5 minutes. Mix together the ginger, cornflour, soy sauce, 1 tsp chilli and garlic sauce and 60ml water in a small bowl.

  3. Drain the noodles, return to the bowl, then toss with the sesame oil, followed by the sauce. Set a large frying pan or wok over a high heat. Cook the noodles for 1 minute, allowing the sauce to bubble, before adding the watercress. Toss together for 30 seconds to wilt.

  4. Divide the noodles between 2 bowls and top with the grilled fish. Sprinkle with the sesame seeds and coriander, if using, and serve with a wedge of lime.

Cook’s tip

More leftover ideas

Watercress & walnut vegan pesto
Blitz together toasted walnuts with a little garlic, a generous handful or more of watercress and some basil leaves. Add olive oil to make a coarse paste, season and mix well.

Watercress, tomato & chipotle butter
In a large pan, fry a handful of halved cherry tomatoes in olive oil over a high heat until blistered. Add a chunk of butter and a little finely grated garlic. Cook over a low heat until fragrant. Add a large pinch of Cooks’ Ingredients Chipotle Chilli Flakes and a handful of roughly chopped watercress. Add a squeeze of lemon juice and season. Delicious with roast cauliflower florets.

Watercress & potato cakes
Add chopped watercress to leftover mash. Season. Use your hands to thoroughly combine, then shape into patties about 8cm wide. Dust with flour, then fry over a medium heat in a mixture of melted butter and oil (the oil stops the butter burning, the butter adds flavour) until brown on both sides and hot throughout. Serve with poached eggs, for brunch.


Typical values per serving when made using specific products in recipe


1,173kJ/ 279kcals



Saturated Fat












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