Hake in Orange and Ginger Broth
This is a beautiful and fragrant dish which exudes flavours from China.
- 3 - 4 fillets fresh Hake (or any white fish) If fish isn't fresh, wash with vinegar to remove fishy smell.
- 2-3 Oranges squeeze juice
- 1/2 Orange zest
- 1 thumb sized ginger peeled and sliced
- 2 -3 cloves garlic peel and chop up
- 1/4 red onion diced
- 2 star anise rinsed in water
- 1 large chilli pepper sliced into pieces
- 1 stock lemon grass broken open for fragrance
- 1 C Chinese cooking wine
- 1 tsp coconut sugar
- 1 handful coriander leaves
- 1 lemon
- dash soy sauce to taste (don't overdo it!)
- 1 bag long stem broccoli
- 3 small bundles Bihon rice noodles
- 2 1/2 C Boiling water
- You can use any white fish . 1. Place the fish in a container to marinate. 2. Add Marinade Ingredients to container. Allow to stand for 30 min. 3. After the 30 min, gently remove the fish from the marinade and put to the side. 4. In a stainless steel skillet (or any skillet you have), pour in the marinade, adding 1/2 cup of water bring to a boil, allow to boil for 3 min, then reduce to a low heat and add in the fish. Allow the fish to cook on both sides, gently turning each fillet over. Add coriander, squeeze the juice whole lemon and soy sauce (to taste, but don’t overdue it). 5. Whilst the fish is cooking prep and blanche the broccoli stems for 3 min, remove from heat and drain. 6. In a medium to large bowl place your dry bihon rice noodles and pour 1 1/2 cups of boiling hot water on them and leave stand for 1 min., drain immediately. 7. Plate up: place noodles in bowl, place the fish, broccoli, then pour the broth with all its goodness (you may want to remove the coriander stems and lemon grass), and serve. Enjoy!