HONEY SOY FISH ON SOBA NOODLES
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This Asian-inspired honey soy fish is simmered with veggies in a flavoursome sauce, then spooned over soba noodles.

Honey soy fish on soba noodles with baby corn, edamame beans and baby spinach.

The simple honey soy sauce gets a boost of extra flavour from Chinese five spice and a little chilli oil. 

Quickly whisk together the sauce, pan fry the fish and veggies, then add the sauce and gently simmer while you cook the noodles. Too easy!

A great 30 minute meal that’s perfect for busy weeknights.

 

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Honey soy fish on soba noodles with baby corn, edamame beans and baby spinach.

HONEY SOY FISH

Keyword: FISH, MAIN MEALS
Difficulty: Easy
Ready In: 30 minutes
Serves: 4

This Asian-inspired honey soy fish is simmered with veggies in a flavoursome sauce, then spooned over soba noodles. A great 30 minute meal!

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Ingredients

SAUCE

  • 1/4 cup soy sauce (60ml)
  • 3 Tbsp honey
  • 1 Tbsp mirin
  • 1 Tbsp rice vinegar
  • 1/2 Tbsp sesame oil
  • 1 tsp chilli oil (optional)
  • 1 tsp grated fresh ginger
  • 1/2 tsp Chinese five spice

FISH AND VEGGIES

  • 500 g firm white fish fillets (1lb 2oz)
  • 3 1/2 Tbsp cornflour
  • 3 tsp peanut oil, divided
  • 425 g can baby corn, well drained (15oz)
  • 1 cup frozen shelled edamame beans (155g)

TO SERVE

  • 160 g dried soba noodles (5.6oz)
  • 60 g baby kale and/or spinach (2.1oz)
  • 1 Tbsp sesame seeds

Instructions

  1. MAKE SAUCE

    Place all sauce ingredients in a jug or bowl and whisk together until well combined.

  2. COOK FISH AND VEGGIES

    Place cornflour on a plate. Dip the fish fillets in the cornflour to coat all over and season with salt and pepper. Heat 2 teaspoons oil in a large frying pan on medium-high. Pan fry the fish until browned and just cooked through (approximately 2-3 minutes each side). Remove onto a clean plate.

  3. Add remaining teaspoon oil to pan, then stir fry corn and edamame beans until warmed through. Return fish to pan, nestling in among the veggies. Pour sauce over the top and simmer for 1 minute. Reduce heat to low while you cook the noodles. If sauce thickens too much, add a splash of water.

  4. COOK NOODLES

    Bring a medium saucepan of water to the boil. Add noodles and boil for 5 minutes, until tender. Drain well.

  5. SERVE

    Divide noodles between warmed serving bowls. Top with baby kale and/or spinach. Add fish, then spoon veggies and sauce over the top. Sprinkle with sesame seeds.

Recipe Notes

WINE MATCH: Go for a Riesling.
GLUTEN-FREE OPTION: Use gluten-free soy sauce. Make sure mirin is gluten-free, and choose gluten-free cornflour. If you can’t find gluten-free soba noodles, use rice noodles or gluten-free spaghetti instead (cook according to instructions on packet).
INGREDIENT SWAPS / NOTES: I used lemon fish, but any firm white fish will work well. Salmon is also a good option. If you don’t like fish, try boneless, skinless chicken thighs instead (cut them into bitesize strips before coating in cornflour, for easier eating and to reduce cooking time). Soba noodles could be swapped for dried egg noodles or rice noodles.
STORING AND REHEATING: Store individual portions in the fridge and reheat in the microwave.

 
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