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: Pour the vegetable oil into a deep frying pan with a tight-fitting lid. Heat over medium until the oil shimmers, then add the spring onions, green chilli, coriander stalks, garlic, ginger, and lime leaves. Sprinkle a pinch of salt over and cook for 4–5 minutes, stirring occasionally, until fragrant.

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

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

Step 4: Remove the lid and add the udon noodles to the broth, separating them around the fish. Replace the lid and cook for another 1 minute on high heat until the fish flakes easily with gentle pressure and the noodles are heated through.

Step 5: Squeeze the juice of half a lime over the dish. Serve the poached hake and noodles in bowls, topping with coriander leaves and lime wedges for extra freshness.

Tips & Variations

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

For a richer flavor, add a splash of coconut milk to the broth before poaching the fish.

Swap the udon noodles for rice noodles or soba for a different texture.

Fresh lime juice added just before serving brightens the flavors and balances the heat.

FAQs

Can I use other types of fish for this recipe?

Yes, mild white fish like cod, sea bass, or pollock work well. Just adjust cooking times based on thickness to ensure the fish is cooked through but not overdone.

How can I make this dish vegetarian?

Omit the hake and increase the vegetables, such as adding tofu or mushrooms. Use vegetable stock and keep the other ingredients the same to maintain the vibrant, spicy broth flavor.