Soya & Chilli Hake with Chinese Leaves & Noodles
Serves 4 // Cooking Time: 35 minutes
Ingredients:
4 Fillets Hake (400g)
3 Tbsp. Teriyaki Sauce
1 ½ Tbsp. Siracha Hot Chilli Sauce
1 Lime
1 Tbsp. Sunflower Oil
2 Cloves Garlic (Peeled & Minced)
1 Thumb-sized Piece of Ginger (Peeled & Minced)
1 Bunch Pak Choi
1/2 Head Chinese Cabbage
1 Medium Courgette
240g Egg Noodles
1 Tbsp. Light Soy Sauce
1 Scallion (Finely Sliced)
1 Tbsp. Sesame Seeds
Fresh Coriander Leaves (To Garnish)
Method:
Cut the hake into 4 x 100g pieces (if not already precut), leaving the skin on.
Mix the teriyaki, siracha and juice of half the lime.
Spread the teriyaki, siracha, lime mix over the hake and allow to marinate for 1 hr in the fridge.
While the fish is marinating, prep all veg and preheat an oven to 200°C.
Bake the hake for 6-8 minutes.
Heat 1 Tbsp. sunflower oil in a pan and add the garlic and ginger.
Add the courgette, Chinese cabbage and pak choi, and cook for 1 minute.
Add the noodles and soy sauce and adjust the seasoning.
Divide the noodle and veg mix between bowls and add 1 piece of hake on top of each.
Sprinkle some toasted sesame seeds, coriander leaves, spring onion and a wedge of lime on top to garnish.
