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
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
- 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.
- 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.
- 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.
- 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.
- 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
