Vietnamese-Style Fish & Pak Choi
Prep: 10 mins
Cook: 20 mins
Kcal pp: 398
Ingredients Jump to method
Fruit & Veg
4 bok choy
2 garlic cloves
2 inch piece fresh ginger
1 bunch fresh dill
4 skinless white fish fillets
14 oz rice noodles
1 tsp turmeric
1 tbsp soy sauce
1 vegetable bouillon cube
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
This nutritional information is provided as a courtesy and is an estimate only. Read full details here.