Poached hake in tomato, chilli & ginger broth recipe | Good Food
Poach the hake in this dish for a speedy, healthy cooking method. We’ve used lime leaves to impart a lovely aromatic flavour, along with chilli and ginger
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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
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