Teriyaki Fish with Soba Noodles

Teriyaki Fish with Soba Noodles

Ready in 25 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, August 5, 2018.
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Ingredients

NOODLE SALAD

  • ¼ cup teriyaki sauce
  • 2 bundles soba noodles
  • 1½ cups frozen edamame beans
  • 1 tsp oil
  • 1 brown onion, thinly sliced
  • 2 carrots, cut in half and thinly sliced
  • 1 clove garlic, minced
  • 1 tsp grated ginger
  • 1 baby bok choy, thinly sliced
  • ½ cup chicken stock

PICKLE

  • 2 radishes, cut in half and thinly sliced
  • 1 tsp rice wine vinegar
  • ½ tsp honey

FISH

  • 600g market fish, patted dry and larger fillets cut in half
  • ¼ cup teriyaki sauce
  • 1 pack sesame seeds

Steps

  1. Preheat oven to 220ºC. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil.
  2. Prep noodle salad ingredients and radish. Set aside
  3. Prep & make pickle. Mix vinegar and honey together, in a small bowl. Toss through radish, season and set aside.
  4. Make dressing. Add ginger, garlic and first measure of teriyaki sauce to a small bowl. Mix well and set aside.
  5. Prep & cook fish. Place fish on prepared tray, season and spread second measure of teriyaki sauce evenly over fillets. Sprinkle with sesame seeds and roast for 6-8 minutes, until just cooked through.
  6. Cook noodle salad. Boil noodles and edamame beans for 4-5 minutes, until cooked through. Drain well and set aside
  7. Heat oil in a large fry-pan on high heat. Cook onions, carrots, garlic, ginger and a pinch of salt for 2-3 minutes, stirring often. Add bok choy, stir through and wilt for 30 seconds. Add stock, cooked noodles, beans and dressing to pan. Toss well to combine and season.
  8. To serve, spoon noodle salad into bowls. Top with fish, drizzle over any resting pan juices (if desired) and place pickle on top.

Nutritional Information

Energy 1870 kj
447 kcal
Protein 45.3g
Carbohydrate 45.8g
Fat 8.3g