Hake Noodle Bowl

Name: Hake Noodle Bowl with courgette, carrot & gomashio
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 2 piece Skin-on hake fillet; 200 g Rice noodles; 1 piece Onion; 1 piece Courgette; 1 piece Carrot; 40 milliliters Reduced salt soy sauce; 1 sachet(s) Gomashio; 1 sachet(s) Korean-style spice mix; Vietnamese-style sauce; 1 piece Low sodium vegetable stock cube; 2 tablespoon Sunflower oil; 1 tablespoon [Plant-based] butter; 4 teaspoon [Reduced salt] ketjap manis; 2 teaspoon Honey [or plant-based alternative]; 2 teaspoon White wine vinegar; to taste Salt and pepper

with courgette, carrot & gomashio

View our plans

Hake fillet lends itself well to frying, preferably on the skin side first so it can get nice and crispy.

Allergens:

Vis

•Soja

•Tarwe

•Gluten

•Sesamzaad

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

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)

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

Energy (kJ)3352 kJ

Calories801 kcal

Fat26.2 g

Saturated Fat7.3 g

Carbohydrate105.8 g

Sugar20.8 g

Dietary Fiber8.4 g

Protein32.3 g

Salt4.3 g

Potassium432.8 mg

Calcium67 mg

Iron1.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Wok or sautépan

•Colander

•Paper Towel

•Tall-Sided Pan

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 Javanese wok paste 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 wok paste 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.