Asian Fish with Miso Noodles and Crunchy Veg

I’m just loving Asian flavours at the moment. They tend to wake up so many of the dishes that we have become so use to making. On my menu plans I would often have “Fish and salad” or “Fish and veggies” to try and keep things healthy. I would pop some frozen fish into the oven and roast some veggies or throw together a bit of a salad. And as enjoyable and healthy and quick that was, I was soooo bored with it! This recipe is just as healthy and quick but the flavours just whack you in the mouth and make you feel as though you are eating something very special and some what exotic…

If some of the ingredients look foreign to you, fear not!  You can find them all at a Chinese Supermarket (and even some good supermarkets) If you need names, email me and I can recommend a few in the Johannesburg area. But please don’t be put off by ingredients that you have never used or seen before. Cooking is about being adventurous! And you can trust me with this one!

I used fresh salmon and fresh hake which made a big difference. Don’t use the frozen stuff… your taste buds will thank you.

I really loved the veg combo!! oh my goodness! The difference that a spash of soy sauce, olive oil and lime juice can make to some veggies is just phenomenal, and mixed up with the noodles…. mmmm! A WNNING dish!  Enjoy!! xxx

Fish

2 tsp sesame oil

300g salmon fillet, skin off and pin boned

300g of any white fish fillet, skin off and pin boned

1 tbsp sesame seeds

1 lime

1 tbsp runny honey

2 springs fresh coriander

Noodles

1 x 15g sachet of miso paste

2 tbsp low-salt soy sauce, plus extra to serve

5 dried kaffir lime leaves

3 nests of fine egg noodles

1 fresh red chilli

½ a cucumber

200g sugar snap peas

4 spring onions

1 little gem lettuce

200g radishes

1 lime

2 tbsp extra virgin olive oil

• Preheat your oven to 200 C
• Rub half the sesame oil on a small shallow baking dish or ovenproof serving platter.
• Pat both fish dry with kitchen paper, slice them into 1.5 cm-thick strips and arrange randomly around the dish or platter. Cut the Salmon slightly thicker as it tends to cool a little quicker than the white fish.
• Rub gently with the rest of the sesame oil, sprinkle with the sesame seeds and season with salt and pepper.
• Scatter over half the juice, then drizzle over the honey.
• Place in the oven to cook through (about 7 minutes)
• Pour 1 litre of boiling water into a casserole pan with the miso paste, soy sauce, crumbled lime leaves and noodles, making sure they’re fully submerged.
• Slice the chilli and add to the broth. Finely slice the cucumber. Sugar snaps, trimmed spring onions, lettuce and radishes in a food processor.
• Tip the sliced veg into a bowl and dress with the juice of 1 lime, a little soy sauce and the extra olive oil.
• Check the noodles and switch off the heat when they’re done, drain most of the excess liquid, leaving some. Season to taste with soy sauce.
• Pile the veg in the centre of the noodles and toss together at the table.
• Serve the fish sprinkled with coriander leaves.

Recipe and photo by Jamie Oliver

Serves 4

Pan-fried Salmon with beetroot quinoa salad

I’ve been on a few diets where they recommend that you substitute whole grains such as quinoa for processed carbs. They state it like its an easy thing to do…. but have you ever tasted plain quinoa? BLEAGH! However, i found this recipe and the beetroot really does add a bit of magic to the dish and you are able to enjoy the quinoa and feel healthy! Its also such a pretty dish! Very different to your usual colours. I really love this dish!

12 Baby Beetroot (cleaned)

4 Tbsp Avocado Oil

Sea Salt and freshly ground black pepper to taste

2 sprigs of thyme, leaves picked

1 C cooked quinoa (cooked according to the package instructions)

4 x 200g salmon fillets

Fresh mint for serving

– Preheat the oven to 180 C.

– Toss the beetroot in 1 tbsp avocado oil and then arrange on a baking tray, sprinkle with sea salt and top with thyme leaves. Roast for 35 – 40 minutes or until tender and caramelised.

– Remove the skins from the beetroot, then puree the flesh with 1Tbsp avocado oil

– Fold the beetroot puree, lemon juice and parsley and 1 tbsp avocado oil into the cooked quinoa. Season to taste and set aside.

– Cut the salmon fillets into bite-sized cubes then rub with the remaining avocado oil and season to taste. Sear in a pan over a high heat for 30 seconds or until deep golden in colour but still pink inside

– Serve immediately with the beetroot quinoa salad and shredded fresh mint.

Serves 4