This recipe for Soy and Ginger Glazed Fish with Noodles requires minimal time in the kitchen and offers up a fragrant and flavoursome dish made with sustainably sourced and locally grown ingredients.
Even though all McCain and Sea Harvest products are frozen they are done so at their freshest, making sure that the quality, nutrients and taste are locked in and that you don’t get caught at dinner time without any awesome ingredients to make something yummy!
So if you’re a fan of the land of sweet and sour then Ginger Glazed Fish with Noodles is the perfect dish for you and if you add a touch of chilli it’ll give it a nice spicy kick too! Enjoy 🙂
PS: Sea Harvest and McCain are running a #FriendsInYourFreezer competition where you can stand the chance of winning one of 10 x PlayStation 5 consoles! For more information you can visit www.friendsinyourfreezer.co.za. T&C’s apply.
INGREDIENTS for the glaze:
- 4 Sea Harvest Hake Fillets, cooked according to the packaging then glazed and grilled
- ¼ cup or 60 ml soy sauce
- ¼ cup or 60 ml honey
- ½ tsp sesame oil (optional)
- A piece of ginger about the size of your thumb, finely chopped or grated
- 1 garlic clove, finely chopped or grated
- 1 red chilli, finely chopped
- Zest and juice of 1 lime
- Salt and freshly ground pepper
INGREDIENTS for the noodles:
- 200-300 g dried egg noodles, cooked according to the packaging instructions
- 200 g baby corns
- 200 g sugar snap peas
- Chilli flakes (optional)
- Sesame seeds for the top
1. Start by popping the 4 x Sea Harvest Hake Fillets into the oven and cooking them according to the packaging. Then three minutes before the end of their cook time brush the fish with the glaze you’re going to make below and grill. Be careful not to burn the glaze.
2. For the soy and ginger sauce combine all the glaze ingredients above in a small pot over medium heat. Bring to a boil and simmer for a few minutes until it thickens slightly.
3. Cook your noodles according to the packaging. I had to boil my egg noodles for about 10 minutes until soft.
4. In a wok or frying pan add a bit of sesame seed oil (or normal oil) the baby corn and sugar snap peas. Add a bit of salt and pepper (and chilli if you like). Cook them for a couple of minutes. Set aside.
5. Drain your noodles then add them to the wok before tossing in the remaining glaze and mixing to ensure that you coat everything evenly (if the glaze has thickened, add a little hot water to thin out).
6. Divide your noodles up into two bowls and then place two pieces of glazed soy and ginger onto each plate. Garnish with some sesame seeds, if you like.