Ginger & soy-steamed hake with noodles

Cooking fish in parchment is a savvy way to minimise added oil. You can vary the flavourings – a spoonful of Thai curry paste and roughly chopped mint works well, too.

Ingreadient

• ½ pack (1 fillet) frozen hake fillet portions, defrosted
• 1 tsp Cooks’ Ingredients Frozen Chopped Garlic
• 10g ginger, peeled and finely grated
• 2 tsp soy sauce
• 2 tsp Cooks’ Ingredients Frozen Chopped Chillies
• 2 tsp vegetable oil, plus a drizzle
• 1 echalion shallot, finely sliced
• ½ tsp ground turmeric
• 80g pack Carrot, Tenderstem Broccoli & Sugar Snap Peas
• 1 nest flat rice noodles (from a 180g pack)
• ½ lime, cut into 2 wedges

Step by step

1. Preheat the oven to 200°C, gas mark 6. Cut a piece of baking parchment that is double the size of the fish fillet and put on a baking tray. In a small bowl, mix the garlic, 1⁄2 of the ginger, 1 tsp soy sauce and 1 tsp chopped chillies. Put the fifish on top of the baking parchment, then spoon over the soy mixture. Wrap up the paper into a parcel, transfer the tray to the oven and cook for 10-12 minutes or until the fifish is cooked through, opaque and flflakes easily with a fork.
2. While the hake is cooking, put a kettle on to boil. Heat the oil in a small frying pan over a medium heat. Once hot, add the sliced shallot and cook for 3-4 minutes or until softened and golden, then stir in the turmeric and remaining chopped chillies and ginger; cook for a further 30 seconds. Add the pack of vegetables with 75ml water, cover and cook for 4-5 minutes or until tender.
3. Meanwhile, soak the noodles in a bowl of just-boiled water for 2 minutes, then drain. Tip the noodles into the vegetable pan with the remaining 1 tsp soy sauce and a light drizzle of oil; stir until combined. Serve the noodles and veg topped with the steamed hake and lime wedges for squeezing over.