I love the versatility of the wonderful Hake, one moment delicate, and the next able to stand up to bold flavours, this recipe I’m sharing with you here is a simple way of marrying the Hake with great flavours
The Hake will definitely benefit from being left in the marinade for around 12 hours
This recipe will serve 4 people
300 ml of honey
150 ml light soy sauce
100 ml toasted sesame seed oil
100 ml apple cider vinegar
1½ tsp freshly ground pepper
1 tsp freshly chopped ginger
1 whole red chilli, finely chopped
1 bunch of fresh coriander chopped
4 x 6oz Fresh Hake fillets
4 heads of pak choi to serve
Combine all ingredients (except for fish) in a medium-sized mixing bowl.
Add the Hake fillets and marinate for 24 hours.
If possible turn the Hake halfway through marinade time to allow even flavor distribution.
To cook the Hake
Preheat oven to 190c degrees
line a baking dish big enough to hold the Hake fillets with parchment paper.
Remove Hake from marinade, place in the baking dish and bake on the center rack for 7-9 minutes, until the Hake is opaque and flakes easily.
For the pak choi
Cut each pak choi in half and wilt gently in a pan for 5 minutes
Add some of the marinade and continue to cook for 2 minutes until the sauce has reduced and becomes thick
Place the pak choi onto 4 warmed plates, place the Hake on top, finish with the reduced sauce and chopped coriander