Tomato-Poached Fish in Chilli & Ginger Broth
You'll adore this speedy, one-pan wonder: tender hake swimming in a zesty Tomato, Chilli & Ginger Broth. It’s packed with lean protein and vibrant Asian-inspired flavour—perfect for a light, satisfying supper.
Ingredients
vegetable oil15 ml
spring onions4 whole
green chilli1 wholefinely chopped
ginger15 ggrated
lime leaves2 whole
cherry tomatoes400 g
vegetable stock400 mllow-salt
hake fillets200 gskinless and boneless
udon noodles300 gstraight-to-wok
lime1 wholehalved, one half cut into wedges to serve
salt1 pinch
fresh coriander10 g
light soy sauce1 tbsp
garlic cloves3 clove
black pepper1 pinch
Instructions
Chef's Tips
For an extra layer of flavour, you can lightly toast the lime leaves in the dry pan for a minute before adding the oil and other aromatics.
If you prefer a thicker broth, you can mash the tomatoes more thoroughly or simmer for an additional few minutes before adding the fish.
This dish pairs wonderfully with a side of steamed greens like pak choi or broccoli for an even healthier meal.
Prep the Veg
Finely slice the spring onions, dice the green chilli, mince the garlic and peel and grate the ginger. Chop the coriander stalks, reserving the leaves for garnish later.
Sauté Aromatics
Pour the vegetable oil into a deep frying pan with a tight-fitting lid. Heat over a medium flame until shimmering. Add the sliced spring onions, chopped green chilli, chopped coriander stalks, minced garlic, grated ginger, and lime leaves. Sprinkle in a pinch of salt and cook for 4 to 5 minutes, stirring occasionally, until fragrant.
Prepare the Broth
Tip in the cherry tomatoes and vegetable stock. Bring the mixture to a boil, then stir in the light 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.
Poach the Hake
Season the hake fillets with salt and pepper. Carefully place the seasoned fish fillets into the simmering broth. Cover the pan with the lid and cook for 4 minutes.
Add Noodles and Finish Cooking
Remove the lid from the pan. Separate the udon noodles and add them into the broth, arranging them around the fish. Replace the lid and continue to simmer gently for 2-3 minutes until the fish is cooked through and flakes easily when gently pressed, and the noodles are hot.
Serve
Squeeze the juice of half a lime over the cooked dish. Ladle the hake and broth into bowls. Garnish each serving with a lime wedge and scatter the reserved coriander leaves over the top. Serve immediately.
