Introduction

This poached hake in a vibrant tomato, chilli, and ginger broth is a flavorful and light dish perfect for any night of the week. The gentle spice from the chilli and the fresh zing of lime complement the delicate hake beautifully. Ready in under 30 minutes, it’s a comforting meal that feels both fresh and satisfying.

Two blue bowls filled with noodle soup sit on a white marbled surface covered partly by a blue and white striped cloth. Each bowl holds a dark reddish-brown broth with thick udon noodles twisted inside. On top of the noodles in each bowl, there is a seared piece of white fish sprinkled with black pepper and garnished with green cilantro leaves. Each bowl is also decorated with a lime wedge resting on the edge. Wooden chopsticks lay across the bowl in the front. On the side, a white spoon lies next to a small pile of fresh cilantro and another lime wedge on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat the vegetable oil in a deep frying pan with a tight-fitting lid over medium heat. When the oil is 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 gently, until the mixture is fragrant.

Step 2: Add the cherry tomatoes and vegetable stock to the pan and bring to a boil. Stir in the soy sauce, then reduce the heat to a simmer and let it bubble for 5 minutes. Gently mash the tomatoes with a wooden spoon to release their juices.

Step 3: Season the hake fillets with salt and pepper, then place them carefully into the broth. Cover the pan with the lid and cook for 4 minutes.

Step 4: Remove the lid and separate the udon noodles into the broth and around the fish. Replace the lid and cook on high heat for 1 more minute until the fish is cooked through and the noodles are heated.

Step 5: Check the hake is cooked by gently pressing it to see if it flakes easily. Squeeze the juice of half a lime into the broth. Serve the dish in bowls, garnished with coriander leaves and lime wedges for extra zing.

Tips & Variations

If you prefer less heat, reduce the amount of green chilli or remove the seeds before chopping.

Substitute hake with other white fish like cod or pollock if preferred.

For extra freshness, add a handful of spinach or baby kale to the broth just before serving.

You can use rice noodles instead of udon for a lighter texture.

FAQs

Can I use frozen hake fillets for this recipe?

Yes, you can use frozen hake, but make sure to thaw them completely and pat dry before cooking. This helps maintain the texture and ensures even cooking.