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

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Profile Claire Delmar

Ingredients

Method

Main

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