Pan Fried Hake
with Szechuan Noodle Stir Fry
.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Red Onion
1
Bell Pepper
(May contain Celery)
1
Pak Choi
2
Garlic Clove
25
Salted Peanuts
(Contains Peanut May contain Nuts)
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
75
Szechuan Paste
(Contains Soya)
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
2
Hake Fillet
(Contains Fish)
Not included in your delivery
½
Sugar
50
Water
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp of salt. Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the bok choy then thinly slice widthways. Peel and grate the garlic (or use a garlic press). Roughly chop the peanuts.
When boiling, add the noodles to the water and cook until tender, 4 mins. Drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop them sticking together.
Meanwhile, heat a drizzle of oil in a large frying pan or wok on medium-high heat. Once hot, add the pepper and onion and stir-fry until softened, 5-6 mins. Add the bok choy and stir-fry until softened, another 2-3 mins. Add the garlic and stir-fry for 1 min.
Pour the Szechuan paste into the pan with the vegetables, then add the water and sugar (see ingredients for both amounts) and half the soy sauce. Simmer for 1 min, then add the noodles and mix together until well combined. Remove from the heat and set aside.
Heat a drizzle of oil in another large frying pan on medium-high heat. IMPORTANT: Wash your hands and equipment after handling raw fish.Pat the hake fillets dry and season with pepper. Lay them in the pan and fry for 2-3 mins, then carefully turn and fry for 2-3 mins on the other side. Add the remaining soy sauce to the pan and spoon it over the fish. Remove from the heat. IMPORTANT: The fish is cooked when it is opaque in the middle.
Reheat the stir-fry if necessary and add a splash of water if it's a bit dry. Taste and add salt and pepper if you feel it needs it, then serve in bowls. Top with the fish and sprinkle over the peanuts. Enjoy!
