Description
A flavorful and healthy poached hake recipe simmered in a vibrant tomato, chilli, and ginger broth, served with fragrant udon noodles and fresh lime for a zesty finish. This quick stovetop dish brings together aromatic spices and fresh herbs for a comforting yet light meal.
Ingredients
Scale
Broth and Seasonings
- 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)
- Pinch of salt
- 400g can cherry tomatoes
- 250ml low-salt vegetable stock
- 1 tbsp reduced salt soy sauce
Fish and Noodles
- 2 skinless and boneless hake fillets (roughly 200g)
- 2 x 150g packs straight-to-wok udon noodles
To Serve
- 1 lime, halved (one half cut into wedges)
- Coriander leaves, for scattering
Instructions
- Prepare the flavor base: 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, chopped coriander stalks, garlic, grated ginger, and optional lime leaves. Sprinkle with a pinch of salt and cook for 4-5 minutes, stirring regularly until the mixture becomes fragrant.
- Create the broth: Pour in the canned cherry tomatoes and low-salt vegetable stock. Bring the mixture to a boil, then stir in the reduced salt soy sauce. Reduce the heat to a simmer and let it bubble gently for 5 minutes. Use a wooden spoon to gently mash the tomatoes slightly to release their juices and combine flavors.
- Poach the hake: Season the hake fillets lightly with salt and place them carefully into the simmering broth. Cover the pan with a tight-fitting lid and cook the fillets for 4 minutes over low heat, allowing the fish to gently poach in the flavorful broth.
- Add the noodles: Remove the lid and separate the udon noodles, adding them into the broth around and underneath the fish fillets. Replace the lid and cook for an additional 1 minute on high heat until the fish flakes easily when pressed gently and the noodles are heated through.
- Finish and serve: Squeeze over the juice of half a lime into the broth to add a fresh citrus note. Serve the poached hake, noodles, and broth in deep bowls. Garnish with fresh coriander leaves and lime wedges for extra tang when serving.
Notes
- Use a deep frying pan with a tight-fitting lid to ensure even cooking and to trap steam for poaching.
- Lime leaves are optional but add an aromatic citrus flavor to the broth.
- The cooking times are short to keep the hake moist and tender.
- Udon noodles can be substituted with other quick-cook noodles if preferred.
- This dish is best served immediately to enjoy the noodles and fish at their freshest texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Keywords: poached hake, tomato broth, chilli, ginger, udon noodles, healthy dinner, quick fish recipe, low salt, low fat
