Waitrose and Partners
Ginger & soy-steamed hake with noodles

Ginger & soy-steamed hake with noodles

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. 

0 out of 5 stars(0) Rate this recipe
HealthySource of fibre
  • Serves1
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,099kJ/ 499kcals

Fat

14g

Saturated Fat

1.8g

Carbohydrates

53g

Sugars

9.7g

Fibre

7.9g

Protein

35g

Salt

1.7g

Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet