Description

This vibrant and healthy recipe features tender poached hake fillets simmered in a flavorful tomato, chilli, and ginger broth, accompanied by delicate udon noodles. The dish balances zesty lime, aromatic coriander, and a warming mix of garlic, ginger, and green chilli to create a comforting yet light meal perfect for any occasion.

Ingredients

Scale

Main 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

Prepare the aromatics: Heat 1 tablespoon of vegetable oil in a deep frying pan over medium heat. Once the oil is shimmering, add the finely sliced spring onions, chopped green chilli, coriander stalks, garlic, grated ginger, and lime leaves. Sprinkle a pinch of salt and cook for 4-5 minutes, stirring occasionally until the mixture becomes fragrant.
Make the broth: Add the canned cherry tomatoes and low-salt vegetable stock to the pan. Bring the mixture to a boil, then stir in 1 tablespoon of reduced salt soy sauce. Reduce the heat to a simmer and allow it to bubble gently for 5 minutes. Carefully mash the tomatoes slightly with a wooden spoon to release their juices and enhance the broth’s texture.
Poach the hake: Season the hake fillets with salt and pepper. Place them into the simmering broth, cover the pan with a tight-fitting lid, and cook for 4 minutes, allowing the fish to gently poach in the flavorful liquid.
Add the noodles: Remove the lid, separate the udon noodles, and tuck them into the broth around the fish. Replace the lid and cook on high heat for an additional 1 minute to heat the noodles through and finish cooking the fish. You can check if the fish is done by gently pressing it to see if it flakes easily.
Finish and serve: Squeeze the juice of half a lime over the fish and broth. Serve the dish in bowls, garnished with fresh coriander leaves and lime wedges on the side for additional zest. Enjoy immediately for the best flavor and texture.

Notes

Using fresh coriander stalks and leaves adds depth to the flavor; keep leaves aside for garnishing.
Lime leaves are optional but provide a fragrant citrus aroma if available.
Choose skinless and boneless hake fillets for ease of cooking and eating.
This dish is best served immediately to enjoy the fresh flavors and tender fish.
To make it spicier, increase the amount of green chilli or add some chilli flakes.
If you cannot find straight-to-wok udon noodles, fresh or frozen udon noodles are good substitutes.

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

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