Asian steamed fish with shiitake & noodles

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• RK

  08 August 2011

  RK commented on this recipe

  Good one

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• RK

  08 August 2011

  RK commented on this recipe

  Nice and tasty

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• RK

  08 August 2011

  RK rated and commented on this recipe

  

  Excellent combination

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• LucyB

  17 June 2012

  LucyB rated and commented on this recipe

  

  Really easy, very tasty and nice and healthy.

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• Buetterfahrt

  08 August 2012

  Buetterfahrt rated and commented on this recipe

  

  Spring onion is cut too coarse- it should be sliced like a jullienne 2mm and but diced on 45 degree bias. The chili should be cut the same (exposes greatest amount of surface area thus taste to dish. Ginger should be julienned, Garlic should be fine brunoise and seared before sprinkling. Anise should be halved and roasted in hot wok prior to use as aromatic.

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• vintageabbie

  05 February 2013

  vintageabbie rated and commented on this recipe

  

  we found this to be a bit bland - there were the different flavours but they just weren't mixing together, a bit disappointed

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• Tom

  17 April 2013

  Tom rated and commented on this recipe

  

  I thought this was great. I did it the oven method and it took longer to cook - possibly the thickness of the fish, or the fact that the paper ended up double thickness - but probably because it just takes longer. But don't add fresh chilli at the end. Cook them into the dish, then the flavours tie together better. Didn't find this bland at all - just easy, healthy, tasty, everything I want from a mid-week meal.

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Ingredients

• 150g cooked egg noodles
• 3cm piece ginger , peeled and thinly shredded
• 1 garlic clove , thinly sliced
• about 150g skinless pollack fillet (or other sustainable white fish)
• a handful oyster or shiitake mushrooms
• 2 star anise
• 3 spring onions , shredded
• 1 tbsp light soy sauce , plus more to serve
• 1 tsp sesame oil , plus more to serve
• ½ red chilli , finely sliced

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Difficulty and servings

Serves 1

Preparation and cooking times

Ready in 15 mins

Ingredients

• 150g cooked egg noodles
• 3cm piece ginger , peeled and thinly shredded
• 1 garlic clove , thinly sliced
• about 150g skinless pollack fillet (or other sustainable white fish)
• a handful oyster or shiitake mushrooms
• 2 star anise
• 3 spring onions , shredded
• 1 tbsp light soy sauce , plus more to serve
• 1 tsp sesame oil , plus more to serve
• ½ red chilli , finely sliced

PER SERVING

342 kcalories, protein 34g, carbohydrate 39.2g, fat 6.6 g, saturated fat 0.9g, fibre 2.1g, salt 3.22 g

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