Soy & Ginger Glazed Fillets with Egg Noodles

Easy to make yet stunning Soy & Ginger Glazed Hake Fillets with Egg Noodles packed with healthy vegetables and protein! This yummy recipe will take your tastebuds on a tantalizing trip to Southeast Asia and also impress any dinner guest, and the best part is it’s super quick and easy!

Serves 3-5
Prep: 25+ min
Cook 10-15 min

Soy & Ginger Glazed Fillets with Egg Noodles

Serves 3-5
Prep: 25+ min
Cook 10-15 min

Easy to make yet stunning Soy & Ginger Glazed Hake Fillets with Egg Noodles packed with healthy vegetables and protein! This yummy recipe will take your tastebuds on a tantalizing trip to Southeast Asia and also impress any dinner guest, and the best part is it’s super quick and easy!

Ingredients

Fish

4 Hake Fillets, cooked according to the packaging then glazed and grilled.

Glaze

¼ C (60 ml) soy sauce
¼ C (60 ml) honey
½ tsp (2,5 ml) sesame oil (optional)
A knob of ginger, finely chopped/microplaned
1 garlic clove, finely chopped
1 red chilli, finely chopped
Zest and juice of 1 lime
Sea salt and freshly ground pepper

Noodles

200-300 g dried egg noodles, cooked according to the packaging instructions
200 g Tenderstem broccoli, lightly steamed
200 g shelled edamame beans, lightly steamed
3 spring onions, chopped
2 Tbsp (30 ml) sesame seeds, lightly toasted
1 tsp (5 ml) chilli flakes (optional)
Sea salt and freshly ground pepper

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Method

Soy Glazed Fish Combine the glaze ingredients in a small saucepan over medium heat. Bring to a boil and simmer for a few minutes until thickened. Oven bake the hake fillets according to the packaging instructions. During the last 3 minutes of cooking time, brush the fish with the glaze and grill. Keep an eye on the fish to ensure that the glaze does not burn. Egg Noodles Soak the noodles in boiling water until soft. Toss the cooked noodles in the remaining glaze to coat (if the glaze has thickened, add a little hot water to thin out) then add the broccoli and edamame beans and half of the sesame seeds and toss to combine. Serve the sticky glazed fish on a bed of noodles with green veggies and garnish with the rest of the toasted sesame seeds.

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How do I BAKE fish?

Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.