4
Easy
20 minutes
15 minutes
Place a saucepan over a medium to high heat. Fill halfway with water then bring to a boil.
Place the hake fillets in a bamboo steamer then position over the saucepan and steam until cooked through.
In a pan, gently fry the ginger, garlic and chilli, until lightly golden and fragrant. Remove from the pan and set aside.
In the same pan, heat the olive oil then flash-fry the pad-thai noodles with the soy sauce and rice vinegar.
Divide among 4 plates then toss with the ginger, garlic and chilli. Top with the steamed hake then garnish with the celery, spring onion, coriander and mint.
Finish with a squeeze of fresh lime juice then season to taste.
Per serving: 2558.7kJ, 43.6g protein, 10.3g fat, 21.1g carbs
