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Photo of Grilled fish with herbed soba noodles and Asian greens by WW

Grilled fish with herbed soba noodles and Asian greens

7 - 9
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
The best thing about this mid-week fish recipe is the flavour from the herb pesto. Filled with fresh coriander, parsley, ginger and a dash of mirin sauce.


Fresh coriander

¾ cup(s), leaves

Fresh flat-leaf parsley

¾ cup(s), leaves

Fresh ginger

1½ tsp, finely grated

Mirin seasoning

1 tbs

Olive oil

1 tbs

Basa, raw

600 g, (4x150g)

Soba noodles

180 g


300 g, cut into florets

Snow peas

150 g

Bok choy

2 bunch(es), cut into 5cm lengths

Oil spray

1 x 3 second spray(s)


  1. Using a small food processor, process coriander, parsley, ginger, mirin and oil until smooth. Add 1 tablespoon hot water and process again to a pesto-like consistency. Season with salt and pepper.
  2. Heat a large non-stick frying pan over medium-high heat and lightly spray with oil. Cook fish for 3 minutes each side or until just cooked through.
  3. Meanwhile, cook noodles in a large saucepan of boiling salted water following packet instructions or until just tender. Drain. Return noodles to pan. Add three-quarters of the herb pesto and toss to coat.
  4. Steam broccoli and snow peas over a saucepan of boiling water for 2-3 minutes or until just tender. Add bok choy for the last minute of cooking. Drain.
  5. Divide noodles among serving dishes and top with a piece of fish and steamed vegetables. Top with remaining pesto.