Hake is marinated in soy sauce, ginger, garlic, and spring onion before being cooked to flaky perfection. It is served with golden roasted butternut & beetroot, and is accompanied by a fresh salad. A light meal with heavy flavour!
Soy Sauce & Ginger Hake
Soy Sauce & Ginger Hake
with roasted butternut & beetroot
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Beetroot
- Butternut
- Fish
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Low-Sodium Soy Sauce
- NOMU Seafood Rub
- Salad Leaves
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
LET’S ROAST!
Preheat the oven to 200°C. Spread the Beetroot pieces, and the Butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
MARINATION STATION
In a shallow bowl, combine the grated ginger, the grated garlic, the spring onion whites, the soy sauce, 10ml of water, and 5ml of a sweetener. Add the hake and toss until fully coated in the marinade. Set aside in the fridge to marinate for at least 10 minutes.
Fish FRY UP
When the roast has 10 minutes remaining, place a nonstick pan over medium-high heat with a drizzle of oil. When hot, remove the Fish from the marinade, reserving the marinade in the bowl, and place in the pan, skin-side down. Fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final minute, add the reserved marinade and a knob of butter (optional) to the pan. Baste the fish with the marinade. Remove from the heat on completion. In a bowl, combine the rinsed salad leaves, the spring onion greens, a drizzle of olive oil, and seasoning.
DREAM DINNER
Plate up the roasted veg and side with the perfectly cooked Fish. Drizzle over any remaining marinade. Serve the fresh salad on the side. Dive right in, Chef!
LET’S ROAST!
Preheat the oven to 200°C. Spread the Beetroot pieces, and the Butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
MARINATION STATION
In a shallow bowl, combine the grated ginger, the grated garlic, the spring onion whites, the soy sauce, 20ml of water, and 10ml of a sweetener. Add the hake and toss until fully coated in the marinade. Set aside in the fridge to marinate for at least 10 minutes.
Fish FRY UP
When the roast has 10 minutes remaining, place a nonstick pan over medium-high heat with a drizzle of oil. When hot, remove the Fish from the marinade, reserving the marinade in the bowl, and place in the pan, skin-side down. Fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final minute, add the reserved marinade and a knob of butter (optional) to the pan. Baste the fish with the marinade. Remove from the heat on completion. In a bowl, combine the rinsed salad leaves, the spring onion greens, a drizzle of olive oil, and seasoning.
DREAM DINNER
Plate up the roasted veg and side with the perfectly cooked Fish. Drizzle over any remaining marinade. Serve the fresh salad on the side. Dive right in, Chef!
LET’S ROAST!
Preheat the oven to 200°C. Spread the Beetroot pieces, and the Butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
MARINATION STATION
In a shallow bowl, combine the grated ginger, the grated garlic, the spring onion whites, the soy sauce, 30ml of water, and 15ml of a sweetener. Add the hake and toss until fully coated in the marinade. Set aside in the fridge to marinate for at least 10 minutes.
Fish FRY UP
When the roast has 10 minutes remaining, place a nonstick pan over medium-high heat with a drizzle of oil. When hot, remove the Fish from the marinade, reserving the marinade in the bowl, and place in the pan, skin-side down. Fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final minute, add the reserved marinade and a knob of butter (optional) to the pan. Baste the fish with the marinade. Remove from the heat on completion. In a bowl, combine the rinsed salad leaves, the spring onion greens, a drizzle of olive oil, and seasoning.
DREAM DINNER
Plate up the roasted veg and side with the perfectly cooked Fish. Drizzle over any remaining marinade. Serve the fresh salad on the side. Dive right in, Chef!
LET’S ROAST!
Preheat the oven to 200°C. Spread the Beetroot pieces, and the Butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
MARINATION STATION
In a shallow bowl, combine the grated ginger, the grated garlic, the spring onion whites, the soy sauce, 40ml of water, and 20ml of a sweetener. Add the hake and toss until fully coated in the marinade. Set aside in the fridge to marinate for at least 10 minutes.
Fish FRY UP
When the roast has 10 minutes remaining, place a nonstick pan over medium-high heat with a drizzle of oil. When hot, remove the Fish from the marinade, reserving the marinade in the bowl, and place in the pan, skin-side down. Fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final minute, add the reserved marinade and a knob of butter (optional) to the pan. Baste the fish with the marinade. Remove from the heat on completion. In a bowl, combine the rinsed salad leaves, the spring onion greens, a drizzle of olive oil, and seasoning.
DREAM DINNER
Plate up the roasted veg and side with the perfectly cooked Fish. Drizzle over any remaining marinade. Serve the fresh salad on the side. Dive right in, Chef!
Frequently Asked Questions
What is the preparation time for Soy Sauce & Ginger Hake?
The preparation time for Soy Sauce & Ginger Hake with roasted butternut & beetroot is between 15 and 30 minutes.
What is the total time required to make Soy Sauce & Ginger Hake with roasted butternut & beetroot?
The total time required to make Soy Sauce & Ginger Hake with roasted butternut & beetroot is between 35 and 55 minutes.
How many servings does Soy Sauce & Ginger Hake provide?
4 servings
What are the main ingredients in Soy Sauce & Ginger Hake?
Beetroot, Butternut, Fish, Fresh Ginger, Garlic Clove, Garlic Cloves, Line-caught Hake Fillet, Line-caught Hake Fillets, Low-Sodium Soy Sauce, NOMU Seafood Rub, Salad Leaves, Spring Onion, Spring Onions
What is the nutritional information of Soy Sauce & Ginger Hake?
Calories: 403, Carbs: 48 grams, Fat: grams, Protein: 33.6 grams, Sugar: 9.3 grams, Salt: 1473 grams
How do I prepare Soy Sauce & Ginger Hake?
MARINATION STATION: In a shallow bowl, combine the grated ginger, the grated garlic, the spring onion whites, the soy sauce, 20ml of water, and 10ml of a sweetener. Add the hake and toss until fully coated in the marinade. Set aside in the fridge to marinate for at least 10 minutes. LET’S ROAST!: Preheat the oven to 200°C. Spread the beetroot pieces, and the butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). FISH FRY UP: When the roast has 10 minutes remaining, place a nonstick pan over medium-high heat with a drizzle of oil. When hot, remove the fish from the marinade, reserving the marinade in the bowl, and place in the pan, skin-side down. Fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final minute, add the reserved marinade and a knob of butter (optional) to the pan. Baste the fish with the marinade. Remove from the heat on completion. In a bowl, combine the rinsed salad leaves, the spring onion greens, a drizzle of olive oil, and seasoning. DREAM DINNER: Plate up the roasted veg and side with the perfectly cooked fish. Drizzle over any remaining marinade. Serve the fresh salad on the side. Dive right in, Chef!
What should be prepared from my kitchen to make Soy Sauce & Ginger Hake?
Beetroot, Butternut, Fish, Fresh Ginger, Garlic Clove, Garlic Cloves, Line-caught Hake Fillet, Line-caught Hake Fillets, Low-Sodium Soy Sauce, NOMU Seafood Rub, Salad Leaves, Spring Onion, Spring Onions
How many calories does Soy Sauce & Ginger Hake have?
403 calories
How much fat content does Soy Sauce & Ginger Hake have?
grams
Woolies Products in this dish
