Fast Recipes

Roast fish with soy, noodles and broccolini

Healthy and fast, these Asian-sauced noodles are ideal after a long day at work, served with a hearty aromatic broth.

  • Serves 4
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  • 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


  • 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.