Steamed Asian fish on soy-dressed padthai noodles

Steamed Asian fish on soy-dressed padthai noodles

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  • 4
  • Easy
  • Fat conscious Pescatarian
  • 20 minutes
  • 15 minutes
  • De Grendel Winifred White Blend 2007


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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