Grilled fish with saffron & carrot noodles
Vegetable stock cube
1 cube(s), vegetable or chicken, make up to 500ml with boiling water and a pinch of saffron strands
1 medium, peeled and pared into strips (use a potato peeler)
1 medium, deseeded and thinly sliced
Sugar Snap Peas
100 g, or mangetout, halved
Amoy Straight to Wok Thread Fine Noodles
300 g, or use any white fish such as haddock, whiting, skate etc
Sweet Chilli Sauce
Lemon Juice, Fresh
1 tablespoon(s), or lime juice
2 tablespoon(s), or spring onions, chopped
- Preheat the grill.
- Put the stock and saffron into a large saucepan and bring up to the boil. Reduce the heat and simmer for 5 minutes, then add the carrot, pepper, sugar snap peas or mangetout and noodles. Simmer gently for 5-6 minutes, or until the noodles are tender.
- Meanwhile, arrange the fish fillets on the grill rack. Mix together the chilli sauce, soy sauce and lemon or lime juice. Brush over the fish and season with black pepper. Grill for 5-6 minutes, basting often with the chilli sauce mixture, until the fish is cooked. The flesh should be opaque and should flake easily.
- Share the noodle mixture between 2 bowls and sit the fish fillets on top. Serve, garnished with chopped fresh chives or spring onions.