Recipe of the Week: Crispy Chilli Haddock with Pak Choi Noodles

This dish is an oriental-inspired style and is a testament to the incredible flavours of the region. On Monday, Karen prepared this amazing meal, and as we gathered for dinner, we were reminded of the joy that good food brings. We are excited to share this recipe with you, inviting you to experience the deliciousness for yourself.

Cook Time: 20-30 minutes

Dietary: Dairy-Free, Pescatarian

Allergens: Gluten, fish, soya and sesame

You will need: sugar, vegetable oil (substitute: coconut oil or olive oil)

Ingredients

• black sesame seed (5g)

• cornflour (4tbsp)

• dried chilli flakes (1tbsp)

• fresh root ginger (1tbsp)

• garlic (15g)

• haddock bites (200g)

• lime

• pak choi (200g)

• soy sauces (30ml)

• 2 x spring onion

• sriracha hot chilli sauce (8ml)

• 2 x wholewheat noodles

Instructions

1. Boil a kettle. Wash it, cut your pak choi in half, separating the white base and green tops and then pat dry with kitchen paper. Chop the white base into large, rough pieces and set aside the green tops. Trim, then slice your spring onions.

   
   

2. Add your wholewheat noodles to a pot and cover them with boiled water until fully submerged. Bring to a boil over high heat and cook for 5-7 minutes until tender with a slight bite, then drain and transfer them to a large bowl and set aside. Reserve the pot.

   
   

3. While the noodles are cooking, peel the skin off with a teaspoon and chop (or grate) your ginger. Peel and finely chop your garlic.

   
   

4. Combine 3/4 of your soy sauce (you will see the results later!) with your sriracha (dislike spicy sauce? Leave it out), chopped ginger, 1 tbsp sugar, 1 tbsp vegetable oil and the juice of your limes - this is your sriracha dressing.

5. Return the reserved pot of medium-high heat with a drizzle of vegetable oil. Once hot, add the chopped pak choi white base with the chopped garlic and cook for 2-3 minutes or until softened. Add the pak choi tops and give everything a good mix-up until they're wilted. Transfer the cooked pak choi to the bowl with the noodles.

   
   

6. Add your haddock bites to a large bowl with the remaining soy sauce and give them a good mix-up until well coated.

   
   

   💡Tip: Unevenly-sized haddock bites? Chop any larger ones into bite-sized pieces!

   
   

   Add your cornflour and mix until fully combined, then sprinkle over your chilli flakes.

   
   

7. Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over medium-high heat. Once hot, add the coated haddock bites and cook for 5-6 minutes on each side or until golden, crispy and cooked through - this is your crispy chilli haddock.

   
   

8. Dress the pak choi and noodles in the sriracha dressing. Serve the crispy chilli haddock over the pak choi noodles. Garnish with the sliced spring onion and your black sesame seeds.

   
   

   Enjoy!