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Ginger-Scallion Haddock with Fresh Shanghai Noodles

Sautéed Bok Choy & Edamame

Cooking time

25 minutes

Servings

4

Calories

580 /serving

By gently simmering tonight’s haddock in a sauce of ginger, soy sauce and rice vinegar, we infuse the delicate white flesh of the fish with irresistible aroma. The fillets are served over a stir-fry of fresh Shanghai noodles, edamame and delicate baby bok choy, then garnished with scallion tops. The whole family will fall in love with the harmony of flavours and textures in this dish. The best part? It’s all ready in just 25 minutes!

We will send you:

  • 4 Haddock fillets
  • 340g Baby bok choy
  • 20g Ginger
  • 2 Scallions
  • 30ml Rice vinegar
  • 60ml Hoisin sauce
  • 30ml Soy sauce (low sodium)
  • 450g Fresh Shanghai noodles
  • 150g Edamame

Contains: Fish, Sesame Seeds, Soy, Wheat, Egg

You will need:

Large pot
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper
Peeler
Total Fat
10 g
Saturated Fat
1 g
Sodium
1450 mg
Total Carbs
80 g
Sugars
10 g
Protein
41 g
Fibres
4 g
Preparation
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Mise en place
Bring a large pot of salted water to a boil. Peel and mince the ginger. Cut off and discard the root ends of the bok choy; slice crosswise into 1-inch pieces. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
a picture
Cook the haddock
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the haddock fillets dry with paper towel; season with S&P. Add the fish* to the pan and cook, 2 to 3 minutes per side, until golden brown and cooked through. Carefully transfer to a plate. Add as much of the ginger as you’d like to the pan; cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the vinegar, ¾ of the soy sauce, ¼ of the hoisin sauce and 2 tbsp of water to the pan. Cook, 1 to 2 minutes, until slightly reduced. Transfer to a small bowl and reserve the pan.
a picture
Cook the noodles
While the haddock cooks, add the noodles to the pot of boiling water. Cook, 3 to 5 minutes, until just al dente (still slightly firm to the bite). Reserving ½ cup of the cooking water, drain the noodles. Drizzle with oil to prevent sticking and set aside.
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Cook the vegetables
In the reserved pan, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions; cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the edamame and bok choy. Cook, stirring frequently, 2 to 3 minutes, until beginning to brown; season with S&P to taste.
a picture
Finish the noodles & serve
To the pan of vegetables, add the cooked noodles, remaining hoisin and remaining soy sauce. Cook, stirring frequently, 1 to 2 minutes, until the noodles and vegetables are thoroughly coated with sauce. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency. Divide the noodles and vegetables between your bowls. Top with the seared fish and spoon the vinegar-soy mixture on top. Garnish with the green tops of the scallions. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.