Recipe

Salt and Pepper Hake on Scallion Rice

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Salt and Pepper Hake on Scallion Rice

Classic salt and pepper pan-seared white fish with a ginger dipping sauce and Asian edamame and sugar snap glutenous rice.




Ingredients to serve 2

  • 2 x Hake Fillets
  • 40ml x Soy Sauce
  • 10ml x Teriyaki
  • 10g x Ginger Paste
  • 100g x Edamame - take from freezer
  • 1 stalk x Spring Onion - finely sliced
  • 50g x Sugar Snap Peas - thinly sliced
  • 120g x Jasmine Rice
  • 1½ cups x Water (from your pantry)
  • 20g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Hake Fillets
  • 80ml x Soy Sauce
  • 20ml x Teriyaki
  • 20g x Ginger Paste
  • 200g x Edamame - take from freezer
  • 2 stalks x Spring Onion - finely sliced
  • 100g x Sugar Snap Peas - thinly sliced
  • 240g x Jasmine Rice
  • 3 cups x Water (from your pantry)
  • 40g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Whisk together your soya sauce, teriyaki and ginger paste and reserve to serve.

Washing Instruction

Wash your hands, spring onion and sugar snap peas well.

Gino's Tip

Cracked black pepper works best with the dish adding flavour bombs and texture.

Step 1 - Green Rice

Rinse your rice under cold running water in a colander until the water runs clear. Place the rice in a medium saucepan cover with water, place your middle finger onto the top of the rice your water should come up to the first joint. Cook on high heat until your water is bubbling just under the top of your rice. Reduce your heat to low, cover with a lid or foil and continue cooking for 12-15 minutes until your rice is fluffy and tender. While your rice is cooking pan fry your edamame and chopped sugar snap peas in a medium frying pan over medium heat for 4-5 minutes add your butter to melt through once done. Once your rice has cooked stir through your pan-fried greens. Taste and season your rice with salt and pepper.

Step 2 - Salt and Pepper Hake

Season your hake fillets well with salt and pepper - a bit extra pepper if your a fan of it. Heat a large frying pan over med-high heat, once your pan is hot and just beginning to smoke, add a drizzling of olive oil and fry your hake for 2-3 minutes on each side. Be sure to allow your fish to crust on one side before turning it over. Once done remove your pan from the heat and drizzle over your soya, teriyaki and ginger mixture.

To serve

Divide your greens rice amongst your servings and top with your salt and pepper hake, thinly sliced spring onion and pan sauce. Enjoy!