Asian fish with noodles and vegetables | by Jamie Oliver

Ingredients

• Fish:
• 300 g salmon fillet (skinless & boneless)
• 300 g white fish fillets (skinless & boneless)
• 2 tbsp sesame oil
• 1 tbsp sesame seeds
• 1 lime
• 1 tbsp honey
• 2 sprigs fresh coriander
• Noodles:
• 15 g miso paste (you can replace this with oyster sauce)
• 2 tbsp soy sauce + extra | 5 dried kaffir lime leaves
• 3 nests fine egg noodles
• 1 fresh red chilli
• 1/2 cucumber
• 200 g sugar snap peas
• 4 spring onions
• 1 little gem lettuce
• 200 g radishes
• 1 lime
• 2 tbsp extra virgin olive oil

Instructions

1. 1

   1. Preheat the oven to 200°C. Brush the baking dish with a little sesame oil and pat the fish dry with kitchen paper. 2. Cut the fish into 1 cm strips and place them in the baking dish. Rub with sesame oil and sprinkle with some salt & pepper. Zest the lime, add the zest to the fish and squeeze in the juice. Now add the sesame seeds and the honey, mix everything gently and put the dish in the oven until the fish is cooked through (this will take about 7 minutes).

2. 2

   3. Boil one litre of water in the kettle and pour it into a large pan. Add the miso paste, soy sauce, crumbled kaffir lime leaves and the noodles, making sure the noodles are fully submerged. Remove the seeds from the chilli, slice it into rings and add it to the broth. Clean the cucumber, sugar snap peas, spring onions, lettuce and radishes and chop them using the fine blade in the food processor. Put the vegetables in a bowl and dress with the juice of the other lime, a little soy sauce and the olive oil. 4. Meanwhile check whether the noodles are cooked and then turn off the heat. Add some soy sauce to the broth to season. Spoon the noodles into a bowl and top with the dressed vegetables. Serve this alongside the dish of fish, which you finish with some fresh coriander. Enjoy!