Grilled hake with ginger & garlic watercress noodles

Name: Grilled hake with ginger & garlic watercress noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 3 tsp Cooks’ Ingredients Chilli & Garlic Sauce; 200 g 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

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

5 out of 5 stars(4) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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Ingredients

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

Method

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.
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.
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.
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.