Grilled fish with herbed soba noodles and Asian greens
7
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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, dry
180 g
Broccoli
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)
Instructions
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.
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