Fish with soy and ginger noodles

ingredients

• • 6 Sealord Lemon Pepper Crumb Hoki Fillet
  • 280 gram instant noodles
  • 2 tablespoon vegetable oil
  • 2 clove garlic, sliced
  • 1 carrot, cut into thin sticks
  • 2 tablespoon thinly sliced fresh chilli, seeds removed
  • 1 tablespoon peeled and grated fresh ginger
  • 1 cup small broccoli florets
  • 1 red pepper, thinly sliced
  • 2 tablespoon soy sauce
  • 2 tablespoon sweet chilli
  • 2 tablespoon hoisin sauce
  • 2 tablespoon water
  • 2 spring onions, thinly sliced
  • 1 tablespoon chopped roasted peanuts

method

• • 1

    Preheat oven to 200˚C (190˚C fanbake). Place Sealord fish fillets on a lined baking tray and cook according to packet instructions.

  • 2

    Cook instant noodles according to packet instructions, drain and set aside.

  • 3

    Heat oil in a large frying pan on medium-high heat. Add garlic, carrot, chilli and ginger and stir-fry for 3 minutes. Add broccoli and red pepper and stir-fry for a further 3-4 minutes until crunchy but just cooked through.

  • 4

    In a small jug combine the soy, sweet chilli, hoisin and water. Pour over vegetables, stir through then add the noodles. Stir together until heated through.

  • 5

    Dish noodles and vegetables into bowls, halve fish fillets and place three pieces of fish on each plate. Top with spring onions and peanuts and serve.

notes

NUTRITION 2817kJ; 31g fat (6g sat); 24g protein; 69g carbohydrate