Chilli soy fish with egg noodles

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Chilli soy fish with egg noodles

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  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

These spicy fish fillets are steamed inside foil parcels in the oven which keeps them tasting moist and captures the Asian flavours.

Featured in
Noodle recipes, Nutrition information

Ingredients

  • 1/4 cup salt-reduced soy sauce
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons lime juice
  • 3cm piece fresh ginger, peeled, cut into thin matchsticks
  • 1 garlic clove, crushed
  • 4 (250g each) white fish fillets (such as blue-eye or ling)
  • 2 green onions, finely shredded
  • 440g fresh egg noodles
  • Steamed broccolini, to serve

Method

  • Step 1
    Preheat oven to 200°C. Combine soy sauce, sweet chilli sauce, lime juice, ginger and garlic in a bowl.
  • Step 2
    Place four 30cm pieces of foil on workbench. Place 1 fish fillet on each piece of foil. Top with green onions. Spoon 2 tablespoons sauce mixture over each piece of fish. Fold up foil to form parcels. Place on a baking tray. Bake for 10 to 15 minutes or until cooked through.
  • Step 3
    Meanwhile, cook noodles according to packet directions. Place noodles on plates. Top with fish. Drizzle with juices from parcels. Serve with broccolini.

Nutrition

  • 1728 kj

    Energy

  • 4.6g

    Fat Total

  • 1g

    Saturated Fat

  • 3.5g

    Fibre

  • 53.6g

    Protein

  • 93mg

    Cholesterol

  • 1398mg

    Sodium

  • 36.2g

    Carbs (total)

All nutrition values are per serve

Notes

Assemble fish parcels up to 1 hour before cooking. Refrigerate until ready to bake. Variation: You could replace the white fish with salmon or ocean trout.

  • Author: Dixie Elliott
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas

Source: taste.com.au

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