pan-roasted-hake

Pan Roasted Hake with Asian Slaw and Pickled Sushi Ginger

A feisty, fiery firecracker of a dish, that gleefully lobs mini flavour bombs at unsuspecting consumers.

  • Dish Type: Main
  • Preparation time: 10 mins
  • Cooking time: 8 mins
  • Difficulty: Easy
  • Cuisine type: Asian

Ingredients

  • Cornish Hake Fillet Portions 160g x 2
  • 60ml pouch of Sesame, Lime & Hoisin Dressing
  • Bok Choi x 1
  • Carrot x 1
  • Shallot x 1
  • 20g Pickled Sushi Ginger
  • 10g Coriander
  • 2g Fiery Sea Pepper Seasoning

Allergens

  • Fish
  • Soya
  • Sesame Oil
  • Wheat (Gluten)

Method

  1. Peel and finely slice the shallot, peel and finely strip the carrot, wash and shred the bok choi and roughly chop the coriander. Using a peeler or sharp knife, finely strip the pickled ginger.
  2. Mix all the vegetables together in a bowl and add about half the dressing. Allow to stand while you prepare your fish
  3. Season the skin and flesh of the fish with the fiery sea pepper seasoning
  4. Cook the fish skin side down for 3 – 5 minutes in a frying pan, over a medium high heat. When you have achieved a golden crispy skin, turn the fish and allow to cook for a further couple of minutes on a low heat to just cook the fish through thoroughly.
  5. To serve, arrange the slaw neatly in the middle of two plates and place the Pan-Roasted Hake on top spoon any left-over dressing over and around.

Nutrition per serving

  • Per Portion 293cal / 1226kj
  • Fat 12.5g
  • Saturates 1.8g
  • Carbs 10.3g
  • Sugars 10.7g
  • Protein 31.0g
  • Salt 1.95g