This delightful dish features tender poached hake fillets nestled in a vibrant, aromatic broth made with fresh tomatoes, zesty lime, and a hint of heat from green chillies. The addition of fragrant ginger and fresh coriander elevates the flavors, while the udon noodles provide a satisfying texture that rounds out the meal.
Why You Will Love This Recipe
You’ll fall in love with this recipe not only for its incredible taste but also for its simplicity and health benefits. The poached hake is a lean source of protein, while the broth is packed with vitamins and minerals from the fresh ingredients. This dish is perfect for a quick weeknight dinner or a cozy gathering with friends. Plus, it comes together in under 30 minutes, making it an ideal choice for busy days when you still want to enjoy a nutritious meal.
Introduction
In the world of seafood, few dishes can compete with the delicate and mild flavor of hake. This versatile fish is often overlooked, but when poached in a fragrant broth, it transforms into a culinary masterpiece. The combination of tomatoes, chilli, and ginger creates a rich and flavorful sauce that perfectly complements the hake, while the udon noodles add a delightful chewiness. Whether you’re a seafood lover or just looking to try something new, this recipe is sure to impress.
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
Preparation:
Step 1: Heat the 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, finely chopped garlic, grated ginger, and lime leaves if using. Sprinkle in a pinch of salt and sauté for 4-5 minutes, stirring frequently, until the mixture becomes fragrant and the spring onions soften.
Step 2: Add the canned cherry tomatoes and vegetable stock to the pan. Bring the mixture to a boil, then stir in the reduced salt soy sauce. Once boiling, reduce the heat to a simmer and let it bubble for about 5 minutes. Use a wooden spoon to gently mash the tomatoes, releasing their juices and enhancing the broth’s flavor.
Step 3: Season the hake fillets with salt and pepper on both sides. Carefully place the seasoned fillets into the simmering broth. Cover the pan with a tight-fitting lid and poach the fish for approximately 4 minutes, or until it is opaque and flakes easily when pressed with a fork.
Step 4: Remove the lid from the pan and carefully separate the udon noodles into the broth around the poached fish. Replace the lid and increase the heat to high, cooking for an additional minute until the noodles are heated through and the fish is fully cooked.
Step 5: Once cooked, squeeze the juice of half a lime over the dish to add a refreshing zing. Serve the poached hake and noodles in bowls, garnished with coriander leaves and accompanied by lime wedges for an extra splash of citrus.
COOKING Rating: ★★★★★
This dish is not only easy to prepare but also offers a restaurant-quality experience right in your own kitchen. The combination of fresh ingredients and simple techniques makes it accessible for cooks of all skill levels.
Serving Suggestions:
This poached hake in tomato, chilli, and ginger broth pairs beautifully with a light salad or steamed greens. Consider serving it alongside crusty bread to soak up the flavorful broth or a side of pickled vegetables for a tangy contrast. A chilled glass of white wine, such as Sauvignon Blanc, complements the dish nicely.
Tips:
- For an extra layer of flavor, consider adding a splash of fish sauce along with the soy sauce.
- Feel free to substitute the hake with other white fish like cod or tilapia if preferred.
- If you enjoy more heat, add additional chopped chillies or a dash of hot sauce to the broth.
- Fresh herbs like basil or mint can be used in place of coriander for a different flavor profile.
- Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently on the stove.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Nutritional Information:
- Calories: 350
- Protein: 30g
- Sodium: 600mg
Conclusion
This poached hake in tomato, chilli, and ginger broth is a delightful dish that brings together vibrant flavors and wholesome ingredients. It’s a perfect representation of how simple cooking can lead to extraordinary meals. Whether you’re looking for a quick weeknight dinner or an impressive dish for guests, this recipe will not disappoint. The combination of poached fish, aromatic broth, and udon noodles creates a satisfying and nutritious meal that is sure to become a staple in your kitchen.
Questions and Answers:
- Can I use frozen hake fillets for this recipe?
Yes, you can use frozen hake fillets. Just ensure they are fully thawed before cooking to ensure even cooking. - What can I substitute for udon noodles?
If you can’t find udon noodles, you can substitute them with rice noodles, soba noodles, or even whole wheat spaghetti for a different texture. - Is this dish suitable for meal prep?
Absolutely! This dish can be prepared in advance and stored in the refrigerator. Just reheat gently on the stove before serving. - Can I make this recipe spicier?
Yes! To increase the heat, add more chopped green chillies or a sprinkle of red pepper flakes to the broth. - What is the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to two days. The broth may thicken, so you may need to add a little water when reheating.
