Denise says:
For this new fish dish, I have used a fish which may be new to you. Pollack makes a delicious alternative to cod or haddock. It can be poached, baked, grilled or put into chowders. In recent years pollock has become more readily available due to over-fishing of the more popular white fish and it can now be found in most supermarkets as fresh fillets. This recipe makes a tasty low fat mid-week supper ~ if you like oriental flavours you will like this!
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients:
4 150g skinless fillets pollack1 tablespoon Chinese 5 spice powder
4 tablespoons soya sauce
4 tablespoons sesame oil
1 red chilli – deseeded and finely chopped
4 spring onions – trimmed and sliced
300 soya beans – (found in the frozen vegetable section of the supermarket)
200g Udon Noodles or use wide lockshen
1 tablespoon golden caster sugar
Juice of 2 lemons
Salt and freshly ground black pepper
Garnish: Sprigs of fresh coriander
Method
1) Mix the Chinese 5 spice, sugar, lemon juice, soya sauce, chilli, sesame oil and spring onions together.2) Place the fish on a non-stick baking tray and pour over the sesame dressing.
3) Pre-heat the grill.
4) Cook the noodles in salted water according to the packet instructions. Add the soya beans for the last 5 minutes.
5) Grill the fish for about 4 minutes on each side or until cooked through.
To serve the stylish way: Transfer the noodles to an individual bowl. Top with the fish and pour over any remaining dressing. Garnish with sprigs of fresh coriander.