Pan Fried Hake

Name: Pan Fried Hake with Szechuan Noodle Stir Fry
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Red Onion; 1 Bell Pepper; 1 Pak Choi; 2 Garlic Clove**; 25 Salted Peanuts; 2 Egg Noodle Nest; 75 Szechuan Paste; 25 Soy Sauce; 2 Hake Fillet; ½ Sugar; 50 Water

with Szechuan Noodle Stir Fry

Mimi MorleyPublished on April 14, 2021

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Tags:

Spicy

Allergens:

Peanut

•Egg

•Cereals containing gluten

•Soya

•Fish

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.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Red Onion

Bell Pepper

(May contain traces of: Celery)

Pak Choi

Garlic Clove**

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

Szechuan Paste

(Contains: Soya)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Hake Fillet

(Contains: Fish)

Not included in your delivery

Sugar

Water

Nutritional information

Energy (kcal)339 kcal

Energy (kJ)1416 kJ

Fat8 g

of which saturates1 g

Carbohydrate37 g

of which sugars14 g

Protein28 g

Salt3.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Garlic Press

•Medium Saucepan

•Knife

•Sieve

•Spoon

•Grill Pan

•Measuring Spoon

•Measuring Cups

•Spatula

•Bowl

Cooking Instructions and Tips

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!