Flaky hake, soba noodles and crunchy purple sprouting broccoli topped with an umami aonori seaweed crumb.
Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins
Ingredients
100g soba noodles
230g purple sprouting broccoli, halved lengthways
2 tsp sesame seeds
3 tsp panko breadcrumbs
1½ tbsp Cooks' Ingredients Aonori Seaweed
1½ tsp sesame oil
2 tsp Essential Sunflower Oil
2 hake fillets
3 tsp Japanese rice vinegar
1 tsp Tamari Soya Sauce
2 Essential Salad Onions, finely sliced
Method
Preheat the oven to 200ºC, gas mark 6. Cook the soba noodles in salted boiling water for 5 minutes then drain and rinse in cold water; set aside. Char the broccoli in a dry frying pan with a pinch of salt for 8 minutes, turning halfway, until cooked through.
Meanwhile, heat an ovenproof frying pan over a medium heat and toast the sesame seeds for 1-2 minutes. Tip the seeds onto a plate. Toast the panko breadcrumbs for 1-2 minutes then put in a bowl with the aonori seaweed, 1 tsp sesame oil, ½ the toasted sesame seeds and a pinch of salt; toss to combine.
Return the pan to the heat and add the sunflower oil. Season the hake and put it skin-side down in the pan. Pour 1 tsp vinegar over each fillet then top with the seaweed crumb and cook for 3 minutes. Transfer to the oven and cook for 3-4 minutes until the fish is cooked through and the crumb is golden. Stir the remaining ½ tsp sesame oil, 1 tsp vinegar and the tamari through the noodles. Toss in the salad onions and remaining sesame seeds. Divide the noodles between 2 plates, top with the hake fillets and serve with the broccoli.
