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Roast chilli and ginger fish with noodles

Name: Roast chilli and ginger fish with noodles
Yield: 6
Ingredients: 2 large fillets red snapper (about 800g in total), skin on, pin-boned; ½ cup (125ml) soy sauce; 1/3 cup (80ml) honey; 2 chillies, seeds removed, finely chopped; 2 tbs finely grated ginger; 2 garlic cloves, crushed; 2 kaffir lime leaves, plus extra to serve; Juice of 1 lime; 2 tsp rice wine vinegar; 180g soba noodles; 2 tsp sesame oil; 2 carrots, cut into matchsticks (we used a julienne peeler); ¼ red cabbage, thinly sliced; 3 spring onions, thinly sliced diagonally; 1/2 cup mint leaves; 1/2 cup coriander; Toasted sesame seeds, to serve

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https://healthimprovements.info/recipes/roast-chilli-ginger-fish-noodles/07saec8q — Roast chilli and ginger fish with noodles

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Jun 10, 2019

“We’ve used red snapper, but any white fish or even salmon would work well here” - Colin Fassnidge.

2 large fillets red snapper (about 800g in total), skin on, pin-boned
½ cup (125ml) soy sauce
1/3 cup (80ml) honey
2 chillies, seeds removed, finely chopped
2 tbs finely grated ginger
2 garlic cloves, crushed
2 kaffir lime leaves, plus extra to serve
Juice of 1 lime
2 tsp rice wine vinegar
180g soba noodles
2 tsp sesame oil
2 carrots, cut into matchsticks (we used a julienne peeler)
¼ red cabbage, thinly sliced
3 spring onions, thinly sliced diagonally
1/2 cup mint leaves
1/2 cup coriander
Toasted sesame seeds, to serve

Method

1.

Preheat oven to 200°C. Line a large oven tray with baking paper and place fish skin-side up into tray.
2.

Place soy sauce, honey, chilli, ginger, garlic, kaffir lime leaves and ¼ cup (60ml) water in a small saucepan. Bring to the boil for 2 minutes. Pour into a bowl, cool completely, then pour mixture over fish and leave to marinate for 15 minutes. Roast fish for 8 minutes or until just cooked through. Carefully pour cooking juices into a small bowl and add lime juice and vinegar. Set aside to cool.
3.

Meanwhile, bring a saucepan of water to the boil and cook noodles according to packet instructions. Drain in a colander and cool under cold running water. Drain, toss with sesame oil and place in a bowl with carrot, cabbage, half the spring onion and half the herbs. Pour half the cooking juices into the bowl gently toss to coat.
4.

Place noodle salad on a platter, top with fish and scatter with sesame seeds, and remaining herbs and spring onion. Drizzle with remaining sauce and serve.