Teriyaki Fish With Pak Choi

I N G R E D I E N T S

I N S T R U C T I O N S

4 0 7

100 millilitres of dark soy sauce

100 millilitres of mirin

1 tablespoon of honey

2 centimetres of ginger, finely

chopped 500 grams of whiting fillets

1 tablespoon of groundnut oil

250 grams of egg noodles

250 grams of pak choi, sliced

3 spring onions, sliced

1 tablespoon of sesame oil

Begin making the marinade by whisking together the soy sauce, mirin, honey and ginger

in a shallow bowl. Submerge the fillets of fish in the marinade and place in the fridge for

around 30 minutes.

While the fish is absorbing all the delicious flavours of the marinade, preheat the oven to

200°

C

/400°F/gas 6. Once the fish has marinated, fry both sides of the fillets in groundnut

oil for 3 minutes in a large frying pan before placing in a roasting tin. Pour over the leftover

marinade and bake the fish in the oven for 10 minutes, by which point it will smell fantastic.

While the fish is in the oven, bring a large pot of water to the boil and add the noodles.

Place a colander over the pot and steam the pak choi and spring onions in it, which should

take around 5 minutes.

D

rain the noodles and return them to the pan along with the pak choi, spring onions and

sesame oil before mixing well.

To serve, create a bed of pak choi, spring onions and noodles and place the fish on top

before pouring over any remaining marinade.