Roast fish with soy, noodles and broccolini

AT A GLANCE

  • Serves 4 people

  • 1 bunch broccolini, coarsely chopped
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 garlic clove, finely chopped
  • 2 tsp finely grated ginger
  • 1 tbsp roasted sesame seeds, plus extra, to serve
  • 4 200gm skinless blue-eye trevalla fillets, or other firm, white-fleshed fish
  • 200 gm dried rice noodles
  • Thinly sliced spring onion and thinly sliced small red chilli, to serve
  •  
  • Aromatic broth
  • 500 ml (2 cups) chicken stock
  • 60 ml soy sauce
  • 1 tbsp julienned ginger
01   For aromatic broth, simmer ingredients in a saucepan over medium-high heat until well flavoured (8-10 minutes). Keep warm.
02   Meanwhile, preheat oven to 220C. Toss broccolini, 1 tbsp soy sauce, half the sesame oil, garlic, ginger and 2 tsp sesame seeds in a roasting pan and roast, turning occasionally, until browned and just tender (6-8 minutes).
03   Place fish on a separate roasting tray lined with baking paper. Combine remaining soy sauce and sesame oil in a bowl, drizzle mixture over fish, scatter with remaining sesame seeds and roast until just cooked through (5-6 minutes).
04   Meanwhile, cook noodles in a saucepan of boiling salted water until just tender (2-3 minutes), drain and divide among warm serving bowls. Top with a fillet of fish and roast broccolini, ladle aromatic broth over and serve hot scattered with spring onion, chilli and sesame seeds.

Topics:

BROCCOLINI, FISH, NOODLES, GINGER, FISH, FAST, WINTER, NOODLES

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR

FEATURED IN

Jun 2016

Jun 2016

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