1bunch broccolini, coarsely chopped2 tbspsoy sauce1 tbspsesame oil1garlic clove, finely chopped2 tspfinely grated ginger1 tbsproasted sesame seeds, plus extra, to serve4200gm skinless blue-eye trevalla fillets, or other firm, white-fleshed fish200 gmdried rice noodlesThinly sliced spring onion and thinly sliced small red chilli, to serveAromatic broth500 ml (2 cups)chicken stock60 mlsoy sauce1 tbspjulienned ginger
For aromatic broth, simmer ingredients in
a saucepan over medium-high heat until well
flavoured (8-10 minutes). Keep warm.
Meanwhile, preheat oven to 220C. Toss
broccolini, 1 tbsp soy sauce, half the sesame
oil, garlic, ginger and 2 tsp sesame seeds in
a roasting pan and roast, turning occasionally,
until browned and just tender (6-8 minutes).
Place fish on a separate roasting tray lined with
baking paper. Combine remaining soy sauce and
sesame oil in a bowl, drizzle mixture over fish,
scatter with remaining sesame seeds and roast
until just cooked through (5-6 minutes).
Meanwhile, cook noodles in a saucepan of
boiling salted water until just tender (2-3 minutes),
drain and divide among warm serving bowls.
Top with a fillet of fish and roast broccolini, ladle
aromatic broth over and serve hot scattered with
spring onion, chilli and sesame seeds.