Orange Glazed White Fish With Noodles And Bok Choy

• 1/3 cup mirin (rice wine)
• 2 tbsp orange marmalade
• 1 1/2 tbsp soy sauce, plus aadditional, to serve
• 1 lb thin Chinese egg noodles
• 1 tbsp vegetable or peanut oil
• 1 lb white fish fillets
• 1 tsp sesame oil
• 2 heads baby bok choy

1. Combine mirin, marmalade and soy sauce in a small bowl. Soak noodles in boiling water in a heatproof bowl for 1 min. Stir to separate strands. Drain.
2. Heat oil in a large skillet on high heat. Cook fish 2 mins, or until golden. Turn fish; add 1/2 the rice wine mixture. Cook 2 mins or until fish is cooked. Transfer to a plate. Cover with foil to keep warm. Add remaining rice wine mixture, noodles and sesame oil to pan; cook, stirring, until heated through.
3. Meanwhile, blanch bok choy in a saucepan of boiling water until bright green. Drain well. Serve fish on noodles with bok choy and extra soy sauce.

mirin, orange marmalade, soy sauce, thin chinese egg noodles, vegetable, white fish, sesame oil, choy

Taken from recipes-plus.com/api/v2.0/recipes/26361 (may not work)