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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

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, dry

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.