Sweet & Spicy Hake over Rice Noodles
with stir-fried vegetables & furikake
You'll season this dish with furikake, a Japanese topping made of dried fish and vegetables with seaweed, sesame seeds and salt.
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)
50 g
Rice noodles
½ piece
Red onion
1 piece
Garlic
½ piece
Carrot
½ piece
Bell pepper
35 g
East Asian-style sauce
(Contains: Soja, Tarwe)
15 g
Ponzu
(Contains: Soja, Tarwe, Zwaveldioxide en sulfiet)
½ sachet(s)
Furikake
(Contains: Soja, Tarwe, Sesamzaad)
Not included in your delivery
1 tablespoon
Honey [or plant-based alternative]
1 tablespoon
Sunflower oil
1 teaspoon
Sambal
½ tablespoon
[Plant-based] butter
2 teaspoon
[Reduced salt] ketjap manis
1 tablespoon
Water
½ piece
Low sodium vegetable stock cube
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).
- Crush or mince the garlic.
- Transfer the fish to a bowl and add the garlic, East Asian-style sauce, ponzu, honey, ketjap and sambal.
- Mix well to combine, then cover with aluminium foil and transfer to the fridge to marinate.
- Chop the onion into half rings.
- Chop the bell pepper into strips and cut the carrot into matchsticks of around 0.5cm thickness.
- Boil the rice noodles for 6 - 7 minutes until a dente. Reserve a small amount of the cooking liquid, then drain and rinse under cold water.
- Transfer the noodles back to the pot and drizzle with half of the sunflower oil, then toss well to coat so as to prevent the noodles from sticking together.
- Heat the rest of the sunflower oil in a wok or deep frying pan over medium-high heat. Stir-fry the vegetables for 6 - 7 minutes.
- Melt the butter in another frying pan over medium-high heat. Fry the fish without its marinade for 2 - 3 minutes on its skin.
- Set the marinade aside to use in the next step.
- Flip the fish and add the water (see pantry for amount). Fry for 1 - 2 minutes on the other side.
- Transfer the noodles to the vegetables and stir in the marinade and reserved cooking liquid as preferred. Fry for 1 more minute, seasoning to taste with salt and pepper.
- Serve the noodles in bowls and top with the fish.
- Garnish with the furikake to finish.
