Poached hake in tomato, chilli & ginger broth recipe | Good Food

Ingredients

• 1 tbsp vegetable oil
• 4 spring onions finely sliced
• 1 green chilli finely chopped
• 10g coriander stalks finely chopped, leaves picked
• 3 garlic cloves finely chopped
• 15g ginger grated
• 2 lime leaves (optional)
• 400g can cherry tomatoes
• 250ml low-salt vegetable stock
• 1 tbsp reduced salt soy sauce
• 2 skinless and boneless hake fillets (roughly 200g)
• 2 x 150g packs straight-to-wok udon noodles
• 1 lime halved, one half cut into wedges to serve