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Prep Time
20 min
Cuisine
Asian
You'll crisp up golden haddock bites by tossing them in soy sauce, cornflour and chilli flakes! Serve over wholewheat noodles with pak choi and a zingy sriracha and ginger dressing.
Prep Time
20 min
Cuisine
Asian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 446 kJ 105 kcal |
1579 kJ 373 kcal |
Fat of which saturates |
0.9 g 0.2 g |
3.2 g 0.6 g |
Carbohydrate of which sugars |
15.2 g 1.4 g |
53.9 g 5.1 g |
Fibre | 2.3 g | 8.2 g |
Protein | 8.7 g | 30.9 g |
Salt | 0.8 g | 2.82 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Rip the green leaves from the pak choi and set them aside
Chop the white bases into large, rough pieces and discard the tough stalks
Trim, then slice the spring onions
Add the wholewheat noodles to a pot and cover them with boiled water until fully submerged
Bring to the boil over a high heat and cook for 5-7 min until tender with a slight bite, then drain and transfer them to a large bowl and set aside
Reserve the pot
While the noodles are cooking, peel (scrape the skin off with a teaspoon) and chop (or grate) the ginger
Peel and finely chop (or grate) the garlic
Combine 3/4 of the soy sauce with the sriracha (can't handle the heat? Go easy!), chopped ginger, 1 tsp [2 tsp] sugar, 1 tbsp [2 tbsp] vegetable oil and the juice of the lime[s] – this is your sriracha dressing
Return the reserved pot to a medium-high heat with a drizzle of vegetable oil
Once hot, add the chopped pak choi bases with the chopped garlic and cook for 1-2 min or until softened
Add the pak choi leaves and give everything a good mix up until they're wilted
Transfer the cooked pak choi to the bowl with the noodles
Add the haddock bites to a large bowl with the remaining soy sauce and give them a good mix up until well coated
Add the cornflour and mix until fully combined, then sprinkle over the chilli flakes (not a fan of spice? Just add a little!)
Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the whole base of the pan) over a high heat
Once hot, add the haddock bites and cook for 1 min on each side or until golden, crispy and cooked through – this is your crispy chilli haddock
Tip: Your fish is cooked when it turns opaque and flakes easily
Dress the pak choi and noodles in the sriracha dressing
Serve the crispy chilli haddock over the dressed noodles
Garnish with the chopped spring onion and black sesame seeds
Enjoy!