Fish in Chilli Broth

On the table in: 10 mins
Serves: 2
Origin: Australian

Ingredients:

  • 150 grams egg noodles (dry weight)
  • 2 ½ cups fish stock
  • 1 Tbsp soy sauce
  • 1 Tbsp oyster sauce
  • 1 mild chilli, seeded and finely chopped
  • 3 kaffir lime leaves, shredded
  • 2 tsp crushed ginger
  • 250 grams Basa freshwater fish fillets, cubed
  • 1 spring onion, trimmed, for garnish

Nutritional Information

Per serving: 334 calories; 24.1g carbohydrates; 35.2g protein; 9.9g fat; .1g fibre
*nutritional data is indicative and may vary depending on the brand of ingredients used.

Instructions:

  1. Cook the noodles as per the packet instructions, drain and set aside.
  2. Meanwhile, place the stock, soy sauce, oyster sauce, chilli, lime leaves and ginger in a saucepan over medium heat and simmer for 5 minutes.
  3. Add the fish and cook for 2 minutes, or until the fish is tender and cooked through.
  4. To serve, pile the noodles into two serving bowls, top with the fish and ladle over the stock. Garnish with finely sliced spring onions.

Chef’s suggestions:

  • For gluten-free, ensure the brand of egg noodles you purchase are gluten-free and replace the soy sauce with wheat-free tamari sauce. If you can’t find a gluten-free oyster sauce, use extra wheat-free tamari sauce.