Ingredients

Method

• 4 x 200 g hake fillets
• 1 x 5 cm piece fresh ginger, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 fresh chilli, finely chopped
• 2 T olive oil
• 2 x 200 g pad-thai noodles
• 3 T Kikkoman soy sauce
• 1 t rice vinegar
• 4 sticks celery, peeled into ribbons
• 4 spring onions, peeled into ribbons
• 10 g fresh coriander, roughly chopped
• 10 g fresh mint
• juice of 1 lime
• sea salt and freshly ground pepper, to taste

Method

Ingredients

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