Poached Hake with Chili Sauce

Step 1: Cook Aromatics
In a deep frying pan with a tight-fitting lid, pour in 1 tablespoon of vegetable oil and heat it over medium heat. When the oil begins to shimmer and produce small ripples, add the following ingredients:

• 4 finely sliced spring onions (white and green parts separated)
• 1 finely chopped green chili (adjust based on your spice preference)
• 10 grams of finely chopped coriander stalks (set the leaves aside for garnish)
• 3 minced garlic cloves
• 15 grams of grated ginger
• 2 lime leaves (if using, tear them slightly to release their flavor)

Sprinkle in a pinch of salt to enhance the flavors. Sauté this mixture for 4–5 minutes, stirring occasionally. Cook until the spring onions are soft and translucent, and the mixture becomes fragrant and aromatic.

Step 2: Add Tomatoes and Stock
Carefully pour in a 400-gram can of cherry tomatoes, allowing the juices to flow into the pan. Next, add 250 milliliters of low-salt vegetable stock to the mixture. Bring everything to a vigorous boil, stirring gently to combine the ingredients. Once it reaches a boil, stir in 1 tablespoon of reduced-salt soy sauce. Afterward, reduce the heat to a gentle simmer and let the mixture bubble for about 5 minutes. During this time, use a wooden spoon to gently mash the cherry tomatoes, breaking them up to release their juices and create a rich, flavorful base.

Season the 2 skinless, boneless hake fillets with salt and pepper on both sides. Once the tomatoes have cooked down a bit, carefully place the seasoned fish fillets into the pan. Cover with the lid and allow the fish to cook for 4 minutes, ensuring it absorbs the aromatic flavors from the broth.

Step 3: Add Noodles
After 4 minutes of cooking, remove the lid from the pan and check the fish; it should be opaque and flaky. Take 2 packs (150 grams each) of straight-to-wok udon noodles and separate them. Add the noodles directly into the bubbling broth around the fish. Gently stir the noodles into the broth, making sure they’re submerged for even heating. Cover the pan again and increase the heat to high. Cook for an additional 1 minute, ensuring the noodles are heated through and the fish is fully cooked. The fish is ready when it flakes easily with a fork. For a bright finish, squeeze the juice of half a lime over the entire dish, enhancing the flavors.

Step 4: Serve and Garnish
To serve, ladle the fragrant broth, fish, and noodles into individual bowls, making sure to include an equal amount of each component in every serving. Accompany each bowl with a lime wedge for an extra burst of citrus flavor. Finally, scatter the reserved coriander leaves generously over each dish for a fresh, vibrant touch. Enjoy your delicious meal while it’s hot, savoring the delightful blend of aromatic flavors and textures that make this dish truly special!