Ginger & soy-steamed hake with noodles

Preheat the oven to 200°C, gas mark 6. Cut a piece of baking parchment that is double the size of the fish fillet and put on a baking tray. In a small bowl, mix the garlic, 1⁄2 of the ginger, 1 tsp soy sauce and 1 tsp chopped chillies. Put the fifish on top of the baking parchment, then spoon over the soy mixture. Wrap up the paper into a parcel, transfer the tray to the oven and cook for 10-12 minutes or until the fifish is cooked through, opaque and flflakes easily with a fork.

While the hake is cooking, put a kettle on to boil. Heat the oil in a small frying pan over a medium heat. Once hot, add the sliced shallot and cook for 3-4 minutes or until softened and golden, then stir in the turmeric and remaining chopped chillies and ginger; cook for a further 30 seconds. Add the pack of vegetables with 75ml water, cover and cook for 4-5 minutes or until tender.

Meanwhile, soak the noodles in a bowl of just-boiled water for 2 minutes, then drain. Tip the noodles into the vegetable pan with the remaining 1 tsp soy sauce and a light drizzle of oil; stir until combined. Serve the noodles and veg topped with the steamed hake and lime wedges for squeezing over.