Vietnamese-Style Fish & Pak Choi

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Serves: 4

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Prep: 10 mins

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Cook: 20 mins

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Kcal pp: 398

Ingredients Jump to method

Fruit & Veg

4 bok choy

2 garlic cloves

2 inch piece fresh ginger

4 scallions

1 bunch fresh dill


Fish

4 skinless white fish fillets


Dried Goods

14 oz rice noodles


Condiments

1 tsp turmeric

1 tbsp soy sauce

1 vegetable bouillon cube


Pantry

Salt

Olive oil

Method

To begin, preheat the oven to 425ºF.


Wash the bok choy and scallions. Cut the bok choy into halves and the scallions into diagonal slices. Place into a large roasting tin and drizzle with olive oil.


In a small bowl, combine 1 tsp olive oil, 1 tsp turmeric, 1 tsp soy sauce, 2 crushed garlic cloves, 2 inches of grated ginger, and a pinch of salt. Coat the fish with this mixture and place it on top of the vegetables in the tray. Drizzle any remaining mixture over the vegetables.


Chop the dill and scatter over the entire tray. Then, place in your preheated oven for 20 minutes.


After 10 minutes, prepare a large saucepan of boiling water. Add the vegetable bouillon cube and stir until fully dissolved. Then add the rice noodles and stir again. Leave for 3 minutes, or cook according to packet instructions.


Once ready, drain the noodles and remove the tray from the oven. Plate everything up and enjoy!

 

Nutritional Data Per Portion

Energy

398 kcal

Total Fat

10.8 g

Saturated Fat

2.02 g

Carbohydrates

42.36 g

Sugar

3.41 g

Fibre

3.73 g

Protein

32.07 g

Sodium

79.77 mg

This nutritional information is provided as a courtesy and is an estimate only. Read full details here.