What are the main ingredients in Soy Sauce & Ginger Hake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

Soy Sauce & Ginger Hake

Name: Soy Sauce & Ginger Hake
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Butter (optional)

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

with roasted butternut & beetroot

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

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)

Serves 1

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!

Beetroot - 200g
Butternut - 250g
NOMU Seafood Rub - 5ml
Fresh Ginger - 10g
Garlic Clove - 1
Spring Onion - 1
Low Sodium Soy Sauce - 25ml
Line-caught Hake Fillet - 1
Salad Leaves - 20g

Download the Recipe

Serves 2

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!

Beetroot - 400g
Butternut - 500g
NOMU Seafood Rub - 10ml
Fresh Ginger - 20g
Garlic Clove - 1
Spring Onion - 1
Low Sodium Soy Sauce - 50ml
Line-caught Hake Fillets - 2
Salad Leaves - 40g

Download the Recipe

Serves 3

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!

Beetroot - 600g
Butternut - 750g
NOMU Seafood Rub - 15ml
Fresh Ginger - 30g
Garlic Cloves - 2
Spring Onions - 2
Low Sodium Soy Sauce - 75ml
Line-caught Hake Fillets - 3
Salad Leaves - 60g

Download the Recipe

Serves 4

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!