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Fish Fillets

Chilli soy fish with egg noodles

Ingredients (serves 4)

4 (250g each) white fish fillets (Hoki Skinless or White Snapper )

1/4 cup salt-reduced soy sauce 

2 tablespoons sweet chilli sauce

2 tablespoons lime juice

3cm piece fresh ginger, peeled, cut into thin matchsticks

1 garlic clove, crushed

2 green onions, finely shredded

440g fresh egg noodles steamed broccolini, to serve



1. Preheat oven to 200°C. Combine soy sauce, sweet chilli sauce, lime juice, ginger and garlic in a bowl.

2. Place four 30cm pieces of foil on workbench. Place 1 fish fillet on each piece of foil. Top with green onions. Spoon 2 tablespoons sauce mixture over each piece of fish. Fold up foil to form parcels. Place on a baking tray. Bake for 10 to 15 minutes or until cooked through.

3. Meanwhile, cook noodles according to packet directions. Place noodles on plates. Top with fish. Drizzle with juices from parcels. Serve with broccolini.