Ginger-Poached Fish In Udon Broth

Boil a kettle

Peel (scrape the skin off with a teaspoon) the ginger and slice into thin matchsticks

Peel and finely slice the garlic 

Trim, then finely slice the spring onions

Separate the whites of the spring onions from the green ends (save the green ends for garnish!)

Heat a wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a low heat

Once the pan is hot, add the sliced ginger, sliced garlic and sliced spring onion whites with a pinch of salt and cook for 2-3 min or until softened and fragrant 

Meanwhile, chop the sugar snap peas in half diagonally 

Once the ginger and garlic is fragrant, add the halved sugar snap peas to the pan and cook for a further 30 secs

Add the miso paste, soy sauce, rice vinegar and mirin to the pan with 400ml [700ml] boiled water 

Stir to dissolve then bring to the boil over a high heat - this is your ginger broth 

Once boiling, reduce the heat to medium-low and add the udon noodles

Tip: Separate the noodles with your hands before adding to the pan!

Lay the basa fillets over the noodles and cook, covered, for 5-6 min or until the fish is cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily