- 1.
Heat your oven to 180°C/Fan 160°C/Gas 4. Peel and finely slice the ginger and garlic. Finely slice the chilli, flicking out most of the seeds. Cut the pak choi leaves and stems into large pieces.
- 2.
Pour the honey, 1 tbsp tamari and 1 tbsp brown rice vinegar into a small bowl. Whisk well. Place the cod fillets skin-side down in a small baking dish. Pour the marinade over the cod.
- 3.
Bake the cod in the oven for 12 mins till cooked through. Halfway through cooking, spoon the marinade in the dish over the cod to glaze.
- 4.
While the cod cooks, pour 1 tbsp each of tamari and brown rice vinegar into a deep frying pan or wok. Add 100ml cold water. Throw in the ginger, garlic and chilli and simmer for 5 mins to make
an infused broth.
- 5.
Put the pak choi into the simmering broth and cook for 3-4 mins till just wilted. Tip in the broccoli sprouts.
- 6.
Meanwhile, put the noodles into a pan and pour over enough boiling water to cover. Simmer for 3 mins. Drain and rinse under cold water. Drizzle in 1 tsp oil to stop them sticking. Add to the broth and stir to coat the noodles.
- 7.
Serve the cod with the steam stirred pak choi and noodles, spooning over any marinade.