Charred Sweet-Soy Hake
with cauli rice- Fish
- Wheat
- Cereals containing gluten
- Soya
Ingredients
250 grams
Hake
(Contains: Fish)
2 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
300 grams
Cauliflower
5 grams
Coriander
2 unit(s)
Pak Choi
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
Nutrition Values
Utensils
Cooking steps
In a bowl, mix together the sweet chilli sauce, soy sauce and 1 tbsp oil (double for 4p). Coat the fish in the sauce and leave to marinate while you finish the veg prep. Trim the pak choi, then separate the leaves. Roughly chop half the coriander, stalks and all (double for 4p). Cut the cauliflower into quarters and grate on the coarse side of your grater to make ‘rice’ (if you have a food processor, use this instead).
Heat a drizzle of oil in a large pan on medium-high heat. Once hot, fry the pak choi for 3-4 mins, turning as it starts to char. Season with salt and pepper. Remove from the pan and set aside. Return the pan to a medium-high heat with a drizzle oil and a knob of butter. When hot, add the cauliflower and cook until softened slightly, 3-4 mins, stirring regularly. Season to taste with salt and pepper. Remove from the pan and cover to keep warm.
Return the pan to a high heat with a drizzle oil.
Once the oil is hot, lay the marinated fish into the pan - reserving the marinade. Fry until golden, 2-3 mins. Then cook for 2-3 mins on the other side. In the final minute, pour in the reserved marinade and coat the fish in it. The sauce should reduce slightly. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Dish up the cauli-rice and pak choi. Top with the charred hake and drizzle over any remaining marinade from the pan. Garnish with the chopped coriander.
