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ginger pollock

ginger coley with noodles

Gary @ BigSpud
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Ingredients
  

  • 250 g coley fillets
  • 1 inch ginger peeled and chopped
  • 1 garlic clove peeled and chopped
  • 1 tablespoon sesame oil
  • 1 tablespoon miso paste
  • 2 egg noodle nests
  • 200 ml vegetable or fish stock
  • 1 teaspoon powdered ginger
  • 2 tablespoons honey
  • 1 tablespoon dark soy sauce
  • 400 g mixed stir fry vegetables such as cabbage carrot, beansprouts

Instructions
 

  • Combine the miso, sesame oil, ginger and garlic and rub all over the fish. Leave to marinate for an hour.
  • Mix the stock, ginger, honey, and soy sauce for your dressing and put to one side.
  • Cook the egg noodles until al dente, drain and rinse in cold water, again leaving to one side until ready.
  • You'll need to cook the vegetables & sauce at the same time as cooking the fish so have two pans on the go.
  • In a small frying pan cook the fish over a medium heat. Don't shake the pan or move it about or the fish will break up. After three minutes or until the fish is white halfway up the side, turn over and cook for another two minutes or until done to your liking. Allow to rest for one minute.
  • Meanwhile, get your wok on high and add a splash of oil. Stir frty the veg briskly for three to four minutes until tender, and then add the sauce. Allow to bubble and reduce for a minute until starting to thicken and then toss in the noodles to reheat and coat.
  • Serve the noodles and veg with the coley on top. Garnish with dried crispy onions.