Thai-Style Mackerel Fillets & Noodles

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle

Add the wholewheat noodles to a pot and cover with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5-7min until tender with a slight bite

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic 

Slice the white parts of the pak choi, keeping the green leaves whole

Cut 2 [4] pieces of baking paper (or tin foil) approx. the size of A3 sheets of paper

Add the sheets of baking paper to a large baking tray 

Add the white parts of the pak choi  (reserve the green leaves), fish sauce, chopped garlic, ginger, a drizzle of vegetable oil and a generous pinch of salt to the baking paper

Give everything a good old mix up 

Top with the mackerel fillets, skin-side up

Season the mackerel fillets with a pinch of salt

Scrunch the edges of the baking paper together around the pak choi and mackerel fillets to form a sealed parcel

Put the baking tray in the oven for 15 min or until the mackerel is cooked

Tip: your mackerel is cooked when it turns opaque and flakes easily

Meanwhile, once done, add the green pak choi leaves to the noodles and cook for 30 sec further

Drain the noodles and pak choi and set aside

Meanwhile, bash the peanuts with a rolling pin until finely crushed (keep them in the bag so you don't lose any!)

Peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'

Cut the red chilli[es] in half lengthways, deseed and chop finely

Trim the spring onions and slice them lengthways until you have thin strips

Combine the Thai spice jelly and soy sauce with the chopped chilli (Can't handle the heat? Go easy!) – this is your Thai dressing

Once done, remove the sealed parcel from the oven and carefully set the mackerel fillets aside

Add the drained noodles, Thai dressing, carrot ribbons and spring onion strips to the roasted pak choi and give everything a good mix up