I’m a big fan of fish but unfortunately where I live it’s so expensive so having it is a bit of a treat. I’ve actually had this recipe cut out and stuck in one of many notebooks for years but only just got round to making it. You can find the original recipe here, I have changed it quite a lot, I changed the fish from salmon to haddock, left out the mirin, stock and added a vegetable stir fry. I adore Asian food and love the interesting combination of ingredients in this recipe, it comes in at 412 calories and it’s very good for you!
Ingredients – Serves 2
350g Haddock, skinless and boneless
2 Wholewheat Noodle Nests
2 Spring Onions, finely sliced
1 Red Chilli, finely chopped
1 Tablespoon of Soy Sauce
2 Teaspoons Sesame Oil
Method – Takes about 20 minutes
1. Preheat the oven to 225c. Cook the noodles according to the package instructions. Drain and rinse under cold water then rinse again.
2. Cut out two square of baking paper large enough to hold the fish and scrunch around, put them in a oven proof dish. Place the noodles on the paper, pile the haddock on top, sprinkle over the chilli and spring onions and drizzle over the sesame oil and soy sauce. Scrunch the paper around the fish parcels so they’re pretty much sealed.
3. Bake in the oven until the haddock is cooked through, mine took 13 minutes, and serve with a stir fried vegetables.