Ginger and tamari haddock recipe

This quick and easy recipe from Mindful Chef and Madeleine Shaw is delicious. Haddock is a great healthy fish option, and the added kick of ginger packs a flavourful punch!

Ginger and tamari haddock recipe

Madeleine Shaw's ginger and tamari haddock

Sustainably sourced haddock baked in the oven with aromatic lemongrass, warming ginger and salty tamari until just tender. Served with crispy green mangetout and pak choi on dressed brown rice noodles. Healthy, delicious and quick!

Course Main Course
Cuisine gluten free
Keyword haddock
Total Time 15 minutes
Servings 2
Calories 555 kcal


  • 2 x 150 g haddock fillet
  • 80 g mangetout
  • 20 g toasted cashew nuts
  • 1/2 red chilli
  • 1 fresh lemongrass stalk
  • 1 lime
  • 1 tbsp fish sauce
  • 1 tbsp tamari
  • 2 pak choi
  • 2 spring onions
  • 2 tbsp sesame oil
  • 4 cm fresh ginger
  • 100 g brown rice noodles


  1. Preheat the oven to 200°C/gas mark 6 and boil a kettle.

  2. To make the ginger and lemongrass dressingpeel and finely chop or grate the ginger. Trim the lemongrass, discard the outer layer and finely chop. Thinly slice the spring onions. Mix the ginger, lemongrass, half of the spring onion, fish sauce, half of the tamari, half of the sesame oil and half of the lime juice together in a small bowl.

  3. Trim the end of the pak choi to separate the leaves.

  4. Spread the pak choi and mangetout out on a baking tray (or ovenproof dish) and top with the haddock fillets. Spoon over the dressing and place in the oven for 10 mins until the fish is cooked through.

  5. Meanwhile, pour boiling water into a large saucepan until 3/4 full, bring to the boil and plunge the brown rice noodles into the pan. Then remove from the heat and leave to soften for 10 mins, then drain and rinse briefly. Stir through the remaining spring onion, remaining tamari, remaining sesame oil and remaining lime juice.

  6. Thinly slice the half red chilli (remove seeds for less heat).

  7. Place the rice noodles on two warm plates and top with the pak choi, mangetout and ginger tamari haddock. Pour over any remaining sauce from the baking tray and sprinkle over the toasted cashew nuts and sliced red chilli.

Nutrition Facts
Madeleine Shaw's ginger and tamari haddock
Amount Per Serving
Calories 555 Calories from Fat 189
% Daily Value*
Fat 21g32%
Carbohydrates 54g18%
Protein 39g78%
* Percent Daily Values are based on a 2000 calorie diet.