Hake Noodle Bowl
with courgette, carrot & gomashio
Hake fillet lends itself well to frying, preferably on the skin side first so it can get nice and crispy.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Skin-on hake fillet
(Contains: Vis)
100 g
Rice noodles
½ piece
Onion
½ piece
Courgette
½ piece
Carrot
20 milliliters
Reduced salt soy sauce
(Contains: Soja, Tarwe, Gluten)
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
½ sachet(s)
Korean-style spice mix
(Contains: Soja, Tarwe, Gluten, Sesamzaad)
½ sachet(s)
Vietnamese-style sauce
(Contains: Soja, Tarwe)
Not included in your delivery
½ piece
Low sodium vegetable stock cube
1 tablespoon
Sunflower oil
½ tablespoon
[Plant-based] butter
2 teaspoon
[Reduced salt] ketjap manis
1 teaspoon
Honey [or plant-based alternative]
1 teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Slice the onion into thin half rings.
- Slice the courgette and the carrot into thin crescents.
- Heat a drizzle of sunflower oil in a large wok or deep frying pan over medium-high heat. Stir-fry the vegetables with the Korean-style spices for 6 - 8 minutes.
- In the meantime, boil the noodles for 6 - 7 minutes until al dente, then drain and rinse under cold water.
- Return the noodles to the pan and drizzle with sunflower oil, then toss well to coat so as to stop them sticking together.
- Pat the fish dry with kitchen paper. Coat the skinless side with 1 tsp Vietnamese-style sauce per person, then scatter over some of the gomashio (set aside the rest to use later as garnish).
- Melt a knob of butter in a frying pan over medium-high heat and fry the fish for 2 - 3 minutes on its skin, then for 1 - 2 minutes on the other side. Season to taste with pepper.
- Transfer the noodles to the vegetables and stir-fry for 1 - 2 minutes.
Did you know… courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
- Meanwhile, combine the rest of the Vietnamese-style sauce with the soy sauce, ketjap, honey and white wine vinegar. Take the wok off the heat, add the sauce and toss well to combine.
- Serve the stir-fy in bowls or deep plates.
- Top with the fish and garnish with the rest of the gomashio.
