- A thumb of ginger
- 1 garlic clove
- 1 chilli
- A head of pak choi
- 2 tbsp honey
- 2 tbsp tamari
- 2 tbsp brown rice vinegar
- 2 cod fillets
- A 100g punnet of broccoli sprouts
- 2 bundles of Thai rice noodles
- 100ml cold water
- 1 tsp olive oil
- Small bowl
- Small baking dish
- Deep frying pan or wok
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.
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.
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.
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.
Put the pak choi into the simmering broth and cook for 3-4 mins till just wilted. Tip in the broccoli sprouts.
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.
Serve the cod with the steam stirred pak choi and noodles, spooning over any marinade.
A foodle for noodles
Cook your leftover noodles, then toss with sesame seeds, tamari and chilli flakes. Good hot on the side of grilled fish or meat, or have them cold in a salad.