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Home Aziatische vis met noedels en groente | by Jamie Oliver

Aziatische vis met noedels en groente | by Jamie Oliver

Recipes

That Jamie Oliver—what a star he is. Nine times out of ten when I see his dishes I think a few things:

are there really that many ingredients??
what kind of strange combo is that?
I would probably have done that differently…

And more of the same 😉 Yet I always choose to follow the recipe, because 'he probably knows best'. And, as you might expect, it's ten times out of ten amazingly tasty. Jamie is just much better at coming up with recipes than I am. But that's fine, because I love being inspired by him. And when I've taken a few tasty photos I like to share the dish with you, like now with this delicious Asian fish that's packed with loads of vegetables. The recipe comes from the book 15 Minutes, but you'll probably take a little longer 😉

x_ckl_recipe_markerAsian fish with noodles and vegetables | by Jamie Oliver A light and flavourful Asian meal with tender strips of oven-baked fish, delicate egg noodles in an aromatic broth and a fresh vegetable salad. Quick to make and packed with flavour. Asian fish with noodles and vegetables | by Jamie Oliver Main course East Asian 4 20 min 7 min 20 min

1. Preheat the oven to 200°C. Brush the baking dish with a little sesame oil and pat the fish dry with kitchen paper.

2. Cut the fish into 1 cm strips and place them in the baking dish. Rub with sesame oil and sprinkle with some salt & pepper. Zest the lime, add the zest to the fish and squeeze in the juice. Now add the sesame seeds and the honey, mix everything gently and put the dish in the oven until the fish is cooked through (this will take about 7 minutes).

3. Boil one litre of water in the kettle and pour it into a large pan. Add the miso paste, soy sauce, crumbled kaffir lime leaves and the noodles, making sure the noodles are fully submerged. Remove the seeds from the chilli, slice it into rings and add it to the broth. Clean the cucumber, sugar snap peas, spring onions, lettuce and radishes and chop them using the fine blade in the food processor. Put the vegetables in a bowl and dress with the juice of the other lime, a little soy sauce and the olive oil.

4. Meanwhile check whether the noodles are cooked and then turn off the heat. Add some soy sauce to the broth to season. Spoon the noodles into a bowl and top with the dressed vegetables. Serve this alongside the dish of fish, which you finish with some fresh coriander. Enjoy!

Recipes Fish: 300 g salmon fillet (skinless & boneless) 300 g white fish fillets (skinless & boneless) 2 tbsp sesame oil 1 tbsp sesame seeds 1 lime 1 tbsp honey 2 sprigs fresh coriander Noodles: 15 g miso paste (you can replace this with oyster sauce) 2 tbsp soy sauce + extra | 5 dried kaffir lime leaves 3 nests fine egg noodles 1 fresh red chilli 1/2 cucumber 200 g sugar snap peas 4 spring onions 1 little gem lettuce 200 g radishes 1 lime 2 tbsp extra virgin olive oil Oven at 200°C food processor with a fine slicing disc large pan kettle baking dish kitchen paper large bowl Fish and meat knife fish-meat-knives Fish and Paella pans fish-pan Fish & Seafood fish-and-seafood BEKA Frying Pan with 2 Side Handles Mandala Cast Iron ø 36 cm - ceramic non-stick coating - suitable for all heat sources Beka Paella pan Diamant Sabatier Boning knife Riyouri 15 cm Diamant Sabatier ["Vleesmes"] Kai Meat Knife Shun Classic - 32 layers damask steel - 23 cm - DM-0704 Kai Group Vleesmes Pan-fried trout with lemon butter and capers foodies-gebakken-forel-met-citroenboter-en-kappertjes Pan-fried zander with lemon-butter and capers foodies-gebakken-snoekbaars-met-citroenboter-en-kappertjes

Recipe

Asian fish with noodles and vegetables | by Jamie Oliver

A light and flavourful Asian meal with tender strips of oven-baked fish, delicate egg noodles in an aromatic broth and a fresh vegetable salad. Quick to make and packed with flavour.

Course	Main course
Kitchen	East Asian
Servings	4

Preparation time

Preparation time	20 min
Time in oven	7 min
Total	20 min

Equipment

Oven at 200°C
food processor with a fine slicing disc
large pan
kettle
baking dish
kitchen paper
large bowl

Ingredients

Fish:
300 g salmon fillet (skinless & boneless)
300 g white fish fillets (skinless & boneless)
2 tbsp sesame oil
1 tbsp sesame seeds
1 lime
1 tbsp honey
2 sprigs fresh coriander
Noodles:
15 g miso paste (you can replace this with oyster sauce)
2 tbsp soy sauce + extra | 5 dried kaffir lime leaves
3 nests fine egg noodles
1 fresh red chilli
1/2 cucumber
200 g sugar snap peas
4 spring onions
1 little gem lettuce
200 g radishes
1 lime
2 tbsp extra virgin olive oil

Asian fish with noodles and vegetables | by Jamie Oliver

1. Preheat the oven to 200°C. Brush the baking dish with a little sesame oil and pat the fish dry with kitchen paper.

2. Cut the fish into 1 cm strips and place them in the baking dish. Rub with sesame oil and sprinkle with some salt & pepper. Zest the lime, add the zest to the fish and squeeze in the juice. Now add the sesame seeds and the honey, mix everything gently and put the dish in the oven until the fish is cooked through (this will take about 7 minutes).

3. Boil one litre of water in the kettle and pour it into a large pan. Add the miso paste, soy sauce, crumbled kaffir lime leaves and the noodles, making sure the noodles are fully submerged. Remove the seeds from the chilli, slice it into rings and add it to the broth. Clean the cucumber, sugar snap peas, spring onions, lettuce and radishes and chop them using the fine blade in the food processor. Put the vegetables in a bowl and dress with the juice of the other lime, a little soy sauce and the olive oil.

4. Meanwhile check whether the noodles are cooked and then turn off the heat. Add some soy sauce to the broth to season. Spoon the noodles into a bowl and top with the dressed vegetables. Serve this alongside the dish of fish, which you finish with some fresh coriander. Enjoy!

Cooking mode Prevents your screen from going to sleep

This dish is perfect for weeknights: in no time you'll have a varied meal on the table with fresh fish, crunchy vegetables and fragrant noodles. The combination of miso, soy sauce and kaffir lime leaf gives the broth a deep, Asian flavour that ties everything together beautifully.

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