Poached Hake in Spicy Ginger and Tomato Broth

Name: Poached Hake in Spicy Ginger and Tomato Broth
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 skinless and boneless hake fillets; 2 packs straight-to-wok udon noodles; 400 g canned cherry tomatoes; 250 ml low-salt vegetable stock; 4 spring onions, finely sliced; 3 clove garlic, finely chopped; 15 g ginger grated; 1 green chilli, finely chopped; 2 lime leaves; 1 tbsp vegetable oil; 1 tbsp reduced-salt soy sauce; 10 g coriander stalks finely chopped, leaves picked; 1 lime halved, one half cut into wedges to serve

A light and fragrant one-pan meal featuring tender hake fillets poached in a zesty ginger and tomato broth. Served with udon noodles and fresh lime, it's a healthy, restaurant-quality dinner ready in under 30 minutes.

Servings2 Portions

Prep Time10 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

skinless and boneless hake fillets
2
straight-to-wok udon noodles
2 packs
canned cherry tomatoes
400 g
low-salt vegetable stock
250 ml
spring onions, finely sliced
4
garlic, finely chopped
3 clove
ginger grated
15 g
green chilli, finely chopped
1
lime leaves
2
vegetable oil
1 tbsp
reduced-salt soy sauce
1 tbsp
coriander stalks finely chopped, leaves picked
10 g
lime halved, one half cut into wedges to serve
1

Step-by-Step Instructions

Heat the vegetable oil in a deep frying pan that has a tight-fitting lid over medium heat. Once the oil is shimmering, add the sliced spring onions, chopped chilli, coriander stalks, garlic, grated ginger, and lime leaves. Sauté for 4-5 minutes, stirring frequently, until the aromatics are fragrant and softened.

Add the canned cherry tomatoes and vegetable stock to the pan, then stir in the soy sauce. Bring the liquid to a boil, then reduce the heat to a simmer. Let the broth bubble for 5 minutes, then use a wooden spoon to gently crush the tomatoes to release their juices into the broth.

Lightly season the hake fillets with salt and pepper, then carefully place them into the simmering broth. Cover the pan with the lid and cook for 4 minutes.

Remove the lid and gently separate the udon noodles into the broth around the fish. Replace the lid and cook on high heat for 1 more minute until the fish is cooked through (it should flake easily when pressed) and the noodles are hot. Squeeze the juice of half a lime over the entire pan.