Imagine a dish that combines the delicate flakiness of perfectly cooked hake with the bold, vibrant flavors of Asian cuisine. Our Chilli and Coriander Noodles with Hake Fillet is not just a meal—it's a culinary adventure that will transport your taste buds to the bustling street markets of Southeast Asia. In just 25 minutes, you'll create a restaurant-quality dish that looks impressive, tastes incredible, and will have everyone at your table asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 200g of noodles
- 2 hake fillets
- 2 tablespoons of soy sauce
- 1 tablespoon of chilli paste
- 1 tablespoon of fresh coriander, chopped
- 1 tablespoon of vegetable oil
- Lime wedges for serving
Instructions
- Begin by preparing all ingredients: Pat the hake fillets dry with paper towels and season lightly with salt. Chop fresh coriander finely. Measure out soy sauce and chilli paste.
- Bring a medium-sized pot of water to a rolling boil. Add noodles and cook according to package instructions, typically 3-4 minutes until al dente. Drain and rinse briefly with cold water to stop cooking process.
- While noodles are cooking, heat vegetable oil in a large non-stick skillet over medium-high heat. Place hake fillets skin-side down and cook for 3-4 minutes until skin becomes crispy and golden.
- Carefully flip hake fillets and cook for an additional 2-3 minutes until fish is opaque and flakes easily with a fork. Remove from pan and set aside.
- In the same skillet, add soy sauce and chilli paste. Quickly stir to combine and create a light sauce, allowing it to warm for 30 seconds.
- Add cooked noodles to the skillet and toss thoroughly to coat with the sauce, ensuring even distribution of flavors.
- Plate the noodles, placing a hake fillet on top of each serving. Sprinkle chopped fresh coriander over the dish.
- Serve immediately with lime wedges on the side for squeezing over the dish, adding a bright, citrusy finish.
Tips
- Pat the hake fillets completely dry before cooking to ensure a crispy, golden skin that adds amazing texture.
- Don't overcook the fish—hake is delicate and becomes tough when cooked too long. Look for a golden exterior and opaque, flaky interior.
- Use fresh coriander for the brightest flavor, and chop it just before serving to preserve its aromatic qualities.
- For extra heat, adjust the chilli paste to your preference—start conservatively and add more if you like it spicy.
- The lime wedges are crucial! The citrus brightness cuts through the richness of the fish and adds a fresh, zesty finish.
- If you can't find hake, white fish like cod or halibut make excellent substitutes.
- For a more authentic experience, try using fresh Asian noodles instead of dried if available.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
