Poached hake in tomato chilli ginger broth

Ingredients

• 1 tbsp vegetable oil
• 4 spring onions, finely sliced
• 1 green chilli, finely chopped
• 10g coriander, stalks finely chopped, leaves picked
• 3 garlic cloves, finely chopped
• 15g ginger, grated
• 2 lime leaves (optional)
• 400g can cherry tomatoes
• 250ml low-salt vegetable stock
• 1 tbsp reduced salt soy sauce
• 2 skinless and boneless hake fillets (roughly 200g)
• 2 x 150g packs straight-to-wok udon noodles
• 1 lime, halved, one half cut into wedges to serve

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