Poached Hake in Tomato, Chilli & Ginger Broth Recipe

Introduction

This poached hake in tomato, chilli, and ginger broth is a vibrant, flavorful dish that brings warmth and a touch of spice to your dinner table. The delicate fish cooks gently in a fragrant broth, served with comforting udon noodles for a satisfying meal.

Ingredients

• 1 tbsp vegetable oil
• 4 spring onions, finely sliced
• 1 green chilli, finely chopped
• 10g coriander, stalks finely chopped, leaves picked
• 3 garlic cloves, finely chopped
• 15g ginger, grated
• 2 lime leaves (optional)
• 400g can cherry tomatoes
• 250ml low-salt vegetable stock
• 1 tbsp reduced salt soy sauce
• 2 skinless and boneless hake fillets (roughly 200g)
• 2 x 150g packs straight-to-wok udon noodles
• 1 lime, halved, one half cut into wedges to serve

Instructions

1. Step 1: Pour the oil into a deep frying pan with a tight-fitting lid and heat over medium until shimmering. Add the spring onions, chilli, coriander stalks, garlic, ginger, and lime leaves. Sprinkle in a pinch of salt and cook for 4-5 minutes, stirring, until fragrant.
2. Step 2: Add the cherry tomatoes and vegetable stock, bring to a boil, then pour in the soy sauce. Reduce heat to a simmer and let it bubble for 5 minutes. Gently mash the tomatoes with a wooden spoon to release their juices.
3. Step 3: Season the hake fillets with salt and pepper, then nestle them into the broth. Cover with the lid and cook for 4 minutes.
4. Step 4: Remove the lid and separate the udon noodles in the broth around the fish. Replace the lid and cook for another 1 minute on high heat, until the fish flakes easily and the noodles are heated through.
5. Step 5: Squeeze over the juice of half a lime. Serve the broth, fish, and noodles in bowls, garnished with coriander leaves and lime wedges for extra zest.

Tips & Variations

• Use fresh lime leaves if available for a more vibrant citrus aroma, or omit if you prefer.
• Swap hake for other firm white fish like cod or pollock if preferred.
• Add extra vegetables like baby spinach or shredded carrot for extra color and nutrition.
• Adjust the amount of green chilli to control the heat level in the broth.

Storage

Store any leftover broth and fish separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stove to avoid overcooking the fish. Noodles can be kept chilled but are best fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute udon noodles with soba, rice noodles, or even spaghetti depending on what you have on hand. Just adjust the cooking time accordingly.

How do I know when the hake is cooked?

The hake is done when it flakes easily when gently pressed with a fork and is opaque throughout. Avoid overcooking to keep it tender and moist.

Poached Hake in Tomato, Chilli & Ginger Broth Recipe

---

★★★★★

5 from 64 reviews

• Author: Jake
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Diet: Low Salt

Pin Recipe

Print Recipe

Description

A vibrant and healthy recipe featuring delicate hake fillets poached in a flavorful tomato, chilli, and ginger broth, served with quick-cooking udon noodles. This dish balances freshness, spice, and umami in a comforting, broth-based meal perfect for a light lunch or dinner.

---

Ingredients

Scale 1x2x3x

For the Broth and Fish

• 1 tbsp vegetable oil
• 4 spring onions, finely sliced
• 1 green chilli, finely chopped
• 10g coriander stalks, finely chopped
• 3 garlic cloves, finely chopped
• 15g ginger, grated
• 2 lime leaves (optional)
• 400g can cherry tomatoes
• 250ml low-salt vegetable stock
• 1 tbsp reduced salt soy sauce
• 2 skinless and boneless hake fillets (roughly 200g total)

For the Noodles and Garnish

• 2 x 150g packs straight-to-wok udon noodles
• 1 lime, halved (one half cut into wedges to serve)
• Coriander leaves picked for garnish

---

Instructions

1. Prepare the Flavored Oil: Pour vegetable oil into a deep frying pan with a tight-fitting lid and heat over medium until shimmering. Add finely sliced spring onions, chopped green chilli, chopped coriander stalks, chopped garlic, grated ginger, and optional lime leaves. Sprinkle a pinch of salt and cook for 4-5 minutes, stirring occasionally until the mixture becomes fragrant and softened.
2. Make the Broth: Add the canned cherry tomatoes and low-salt vegetable stock to the pan. Bring the mixture to a boil, then pour in the reduced salt soy sauce. Reduce the heat to a simmer and let the broth bubble gently for 5 minutes. Use a wooden spoon to gently mash the tomatoes slightly to release their juices and integrate flavors.
3. Poach the Fish: Season the hake fillets lightly with salt and place them carefully into the simmering broth. Cover the pan with the lid and cook for 4 minutes to allow the fish to poach gently in the broth.
4. Add the Noodles and Finish Cooking: Remove the lid and gently separate the udon noodles into the broth around the fish. Replace the lid and cook over high heat for an additional minute or until the fish flakes easily and the noodles are heated through.
5. Serve and Garnish: Squeeze the juice of half a lime into the broth. Serve the poached hake and noodles in bowls, garnished with fresh coriander leaves and lime wedges on the side for extra zing.

Notes

• Using a deep frying pan with a tight-fitting lid is key to cooking the fish gently and ensuring the noodles heat evenly.
• Lime leaves add aromatic citrus notes; omit if unavailable.
• Adjust the green chilli quantity for preferred spice level.
• To make this dish gluten-free, substitute udon noodles with gluten-free noodles or rice noodles.
• Be gentle when mashing tomatoes to keep some texture in the broth.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: British

Keywords: hake, poached fish, tomato broth, chilli, ginger, udon noodles, healthy seafood recipe, quick dinner, low salt