Soy and Ginger Glazed Fish with Noodles

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Source: Miss Lucky Pony

Soy and Ginger Glazed Fish with Noodles

Light, fresh and delicious


INGREDIENTS for the glaze: 

4 x Hake Fillets (or any fish you like), cooked according to the packaging then glazed and grilled

¼ cup or 60 ml soy sauce

¼ cup or 60 ml honey

½ tsp sesame oil (optional)

A piece of ginger about the size of your thumb, finely chopped or grated

1 garlic clove, finely chopped or grated

1 red chilli, finely chopped

Zest and juice of 1 lime

Salt and freshly ground pepper

INGREDIENTS for the noodles: 

200-300 g dried egg noodles, cooked according to the packaging instructions

200 g baby corns

200 g sugar snap peas

Chilli flakes (optional)

Sesame seeds for the top


1. Start by popping the fish into the oven and cooking them according to the packaging. Then three minutes before the end of their cook time brush the fish with the glaze you’re going to make below and grill. Be careful not to burn the glaze.

2. For the soy and ginger sauce combine all the glaze ingredients above in a small pot over medium heat. Bring to a boil and simmer for a few minutes until it thickens slightly.

3. Cook your noodles according to the packaging. I had to boil my egg noodles for about 10 minutes until soft.

4. In a wok or frying pan add a bit of sesame seed oil (or normal oil) the baby corn and sugar snap peas. Add a bit of salt and pepper (and chilli if you like). Cook them for a couple of minutes. Set aside. 

5. Drain your noodles then add them to the wok before tossing in the remaining glaze and mixing to ensure that you coat everything evenly (if the glaze has thickened, add a little hot water to thin out).

6. Divide your noodles up into two bowls and then place two pieces of glazed soy and ginger onto each plate. Garnish with some sesame seeds, if you like. Enjoy :) 


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