Fresh noodle bowl with salmon and white fish, vegetables and a spicy broth
That Jamie Oliver—what a star he is. Nine times out of ten when I see his dishes I think a few things:
And more of the same 😉 Yet I always choose to follow the recipe, because 'he probably knows best'. And, as you might expect, it's ten times out of ten amazingly tasty. Jamie is just much better at coming up with recipes than I am. But that's fine, because I love being inspired by him. And when I've taken a few tasty photos I like to share the dish with you, like now with this delicious Asian fish that's packed with loads of vegetables. The recipe comes from the book 15 Minutes, but you'll probably take a little longer 😉
1. Preheat the oven to 200°C. Brush the baking dish with a little sesame oil and pat the fish dry with kitchen paper.
2. Cut the fish into 1 cm strips and place them in the baking dish. Rub with sesame oil and sprinkle with some salt & pepper. Zest the lime, add the zest to the fish and squeeze in the juice. Now add the sesame seeds and the honey, mix everything gently and put the dish in the oven until the fish is cooked through (this will take about 7 minutes).
3. Boil one litre of water in the kettle and pour it into a large pan. Add the miso paste, soy sauce, crumbled kaffir lime leaves and the noodles, making sure the noodles are fully submerged. Remove the seeds from the chilli, slice it into rings and add it to the broth. Clean the cucumber, sugar snap peas, spring onions, lettuce and radishes and chop them using the fine blade in the food processor. Put the vegetables in a bowl and dress with the juice of the other lime, a little soy sauce and the olive oil.
4. Meanwhile check whether the noodles are cooked and then turn off the heat. Add some soy sauce to the broth to season. Spoon the noodles into a bowl and top with the dressed vegetables. Serve this alongside the dish of fish, which you finish with some fresh coriander. Enjoy!
Recipe
A light and flavourful Asian meal with tender strips of oven-baked fish, delicate egg noodles in an aromatic broth and a fresh vegetable salad. Quick to make and packed with flavour.
| Course | Main course |
|---|---|
| Kitchen | East Asian |
| Servings | 4 |
| Preparation time | 20 min |
|---|---|
| Time in oven | 7 min |
| Total | 20 min |
1. Preheat the oven to 200°C. Brush the baking dish with a little sesame oil and pat the fish dry with kitchen paper.
2. Cut the fish into 1 cm strips and place them in the baking dish. Rub with sesame oil and sprinkle with some salt & pepper. Zest the lime, add the zest to the fish and squeeze in the juice. Now add the sesame seeds and the honey, mix everything gently and put the dish in the oven until the fish is cooked through (this will take about 7 minutes).
3. Boil one litre of water in the kettle and pour it into a large pan. Add the miso paste, soy sauce, crumbled kaffir lime leaves and the noodles, making sure the noodles are fully submerged. Remove the seeds from the chilli, slice it into rings and add it to the broth. Clean the cucumber, sugar snap peas, spring onions, lettuce and radishes and chop them using the fine blade in the food processor. Put the vegetables in a bowl and dress with the juice of the other lime, a little soy sauce and the olive oil.
4. Meanwhile check whether the noodles are cooked and then turn off the heat. Add some soy sauce to the broth to season. Spoon the noodles into a bowl and top with the dressed vegetables. Serve this alongside the dish of fish, which you finish with some fresh coriander. Enjoy!
This dish is perfect for weeknights: in no time you'll have a varied meal on the table with fresh fish, crunchy vegetables and fragrant noodles. The combination of miso, soy sauce and kaffir lime leaf gives the broth a deep, Asian flavour that ties everything together beautifully.
Inspiration for all your dishes