Name: Roast fish with soy, noodles and broccolini
Yield: 4
Ingredients: 1 bunch broccolini, coarsely chopped; 2 tbsp soy sauce; 1 tbsp sesame oil; 1 garlic clove, finely chopped; 2 tsp finely grated ginger; 1 tbsp roasted sesame seeds, plus extra, to serve; 4 200gm skinless blue-eye trevalla fillets, or other firm, white-fleshed fish; 200 gm dried rice noodles; Thinly sliced spring onion and thinly sliced small red chilli, to serve; Aromatic broth; 500 ml chicken stock (2 cups); 60 ml soy sauce; 1 tbsp julienned ginger

Ingredients

1 bunch broccolini, coarsely chopped

2 tbsp soy sauce

1 tbsp sesame oil

1 garlic clove, finely chopped

2 tsp finely grated ginger

1 tbsp roasted sesame seeds, plus extra, to serve

4 200gm skinless blue-eye trevalla fillets, or other firm, white-fleshed fish

200 gm dried rice noodles

Thinly sliced spring onion and thinly sliced small red chilli, to serve

Aromatic broth

500 ml chicken stock (2 cups)

60 ml soy sauce

1 tbsp julienned ginger

Method

Main

1.For aromatic broth, simmer ingredients in a saucepan over medium-high heat until well flavoured (8-10 minutes). Keep warm.

2.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).

3.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).

4.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.

The Gourmet Traveller Team

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Profile Claire Delmar