Serving Size of Chilli & Lime Fish with Noodles: 4
Ingredients of Chilli & Lime Fish with Noodles:
425g box frozen Simply Natural Hoki Fillets
3 tsp Chilli & Lime Seasoning
2 Tbsp lime or lemon juice
2 Tbsp golden soy sauce
1 Tbsp oil
2 carrots, peeled and very finely sliced
150g green beans, trimmed and sliced
4 spring onions, trimmed and finely sliced
Cooked noodles for 4, soba, Singapore or egg noodles
Directions for Chilli & Lime Fish with Noodles:
Preheat the oven to 190°C .
Place the frozen Fillets on a baking paper-lined grill tray and sprinkle with 2 tsp s Chilli & Lime Seasoning . Bake in the oven for 10-15 minutes.
In a jug mix the lime juice, soy sauce, oil and 1 tsp Chilli and Lime Seasoning and set aside.
Quickly pan-fry the carrots, beans and spring onions in a dash of oil in a non-stick frying pan or wok for 3-5 minutes.
Toss in your favourite cooked noodles and drizzle with the dressing.
Serve the noodles and vegetables topped with the dory fillets.
Who created the first noodle?
The Chinese, Arabs and Italians have all laid claim but the earliest record appears in a book written between AD 25 and 220 in China.
Noodles have been a staple food in many parts of the world for at least 2000 years, but in 2005 the oldest noodles ever found, were discovered inside an overturned sealed bowl buried under three metres of sediment in Qinghai, northwest China. Scientists determined the 4,000 year old, long, thin yellow noodles were made from broomcorn millet and foxtail millet and show a fairly high level of food processing and culinary sophistication.
A noodle includes all varieties from all origins, but wherever they originated, noodles have maintained their popularity over the centuries and owe their longevity to a combination of being relatively cheap yet nutritious and filling, quick to prepare, can be eaten hot or cold, can be stored for years and can be transported easily.
The Traditional Japanese diet included huge amounts of rice. Even today A small bowl of rice is served with almost every meal, including breakfast. Originally from China, noodles have become an essential part of Japanese cuisine, usually as an alternative to a rice-based meal. Soba, thin brown noodles made from buckwheat, and udon, thick wheat noodles, are the traditional noodles, served hot or cold with soy-dashi flavourings. Another popular Chinese wheat noodle, Ramen, is served hot in a meat stock broth
Date Sweet (Date Bars) Serving size: 16
8 ounces (1 1/2 cups, 225 g) diced pitted dates
1 tablespoon rum
1 cup (140 g) flour
1 1/2 teaspoons baking powder
1 cup (200 g) […]
Crumb Cutlets Serving Size: 4-6
8 lamb cutlets
1 cup bread crumbs
1 cup all-purpose flour
1 large egg
1 tsp sea salt
1/4 cup olive or vegetable […]
Cake with Jam on top OR Jam Cake Cake with jam on top
Serving size: 1 cake
1. 1 cup sugar
2. 1 cup jam (any fruit jam, we used seedless raspberry)
3. 1 cup buttermilk
4. 1 teaspoon baking […]
Fish Pada – Indian Fish Pickle Serving Size: 2-4
2 kg of Mackrels Or suitable Fish like Mullet , Snapper , Barramundi ,
Oil & Salt
Coconut Snow Cake Serving size: 15
1. 10 large free-range egg whites
2. Zest of 1 lemon
3. Zest of 1 orange
4. 1 tbsp lemon juice
5. 1 tsp cream of tartar
6. ½ tsp salt
7. 200g […]
Fish Loaf Serving Size of Fish Loaf : 6
Ingredients for Fish Loaf :
2-6 oz cans of tuna
1-15.5 oz can pink salmon
4 pieces of whole wheat bread, crumbed
2 tbsp olive oil
1 tbsp […]
Coconut Milk Cake Serving size of Coconut Milk Cake recipe: Makes 1 large layer cake
Ingredients to prepare Coconut Milk Cake:
For the Cake:
1+1/2 cups good-quality coconut milk (not […]
Fish Molee (Fish Curry in Coconut Milk) Serving Size: 4
Boneless and Skinless Fish fillets – 10 to 12 pieces (I have used King Fish and Tilapia)
Cinnamon Sticks (Patta) – 2 half inch pieces
Fudge Cake Serving Size: 10
100 g Soft margarine
100 g Light soft brown sugar
2 medium eggs
100 g self raising flour
1 tsp baking powder
50 g butter
2 tbsp semi-skimmed […]