Hoisin-Glazed Fish with Shiitake Mushrooms and Egg Noodles
Photography by Manja Wachsmuth.
Wrapping and baking the fish in paper retains the juices, which mingle with the lovely hoisin glaze to give you a light and easy one dish meal.
Serves: 4
INGREDIENTS
Noodles
400 grams fresh thin egg noodles
2 teaspoons sesame oil
To assemble
600 grams fish fillets
1 large carrot, julienned
2 cm piece ginger, peeled and julienned
2 spring onions, thinly sliced
1 red capsicum, thinly sliced
100 grams shiitake mushrooms, stems trimmed and thinly sliced
4 star anise
Glaze
3 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons lime juice
1 clove garlic, crushed
freshly ground pepper
4 x 36 cm long pieces each of baking paper and foil
METHOD
Preheat the oven to 180˚C.
Cook the noodles according to the instructions on the packet. Drain and refresh in cold water then drain again. Place in a large bowl and toss with the sesame oil.
Glaze: Combine all the ingredients in a bowl and season with pepper.
To assemble: Place the foil on a baking tray and top with the baking paper.
Combine the vegetables and toss half of them with the noodles. Divide the noodles between the four parcels.
Divide the fish between the parcels and place on top, season then scatter over the remaining vegetables and place a star anise on top. Spoon most of the glaze over the fish and the rest over the noodles. Fold in the baking paper to make a flattish parcel then fold in the foil, pinching the edges together to seal.
Depending on the thickness of the fish, they will take anywhere between 8 and 20 minutes to cook. Very thin fillets such as gurnard will cook quickly, whereas dense fillets of monkfish will take 20 minutes. You will have to open one of the parcels to check for doneness.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.