This is a super healthy Cantonese style recipe is simple, healthy and delicious! The hero of this dish is the baked white fish fillets topped with a spring onion and soy dressing that takes only 2 minutes to make.
20 Minutes. Simple, healthy & delicious!
2 x 160g Hoki fillets
2 Spring onion
1 Long red chilli
4 stems Kale
2 portions Chinese restaurant noodle
For the sauce:
2 tablespoon Soy sauce
1 tablespoon Shaoxing wine
2 tablespoon sesame oil
Preheat oven, prepare kale & sauce
Preheat oven to 200ºc. Remove stem of kale then finely chop the leaves. Finely slice the spring onions and chilli (optional/to taste). Combine spring onions and chilli with the ingredients for the sauce in a bowl and set aside.
Prepare & cook fish
Place fish skin side down on a lined bake tray and season with salt.
Bake for 8 minutes. Remove from oven.
Cook noodles & kale
While the fish is cooking, bring a pot of salted water to boil. Cook noodles
for 5 minutes then drain. Bring a fry pan to medium to high heat with a drizzle of olive oil. Stir-fry the kale for 2 minutes until soft. Season with salt and pepper. Add the cooked noodles and toss to combine. Remove from heat.
Serve noodles and kale into bowls and top with fish. Pour over sauce and enjoy!
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