This steamy recipe shows you a new tried-and-tested cooking method for fish, Chef! Hake gets a suana treatment in your oven while you prepare the lightly pickled cucumber, and silky onion & earthy spinach side dish. The umami-rich sesame-soy coating for the fish will send your palate to savoury heaven.
Asian Hake Parcel
Asian Hake Parcel
with brown & wild rice
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Brown & Wild Rice
- Cucumber
- Fish
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Line-caught Hake Fillet/s
- Line-caught Hake Fillets
- Onion
- Onions
- Sesame-Soy Sauce
- Spinach
From your kitchen:
- Cooking Spray
- Seasoning (salt & pepper)
- Water
- Tinfoil
- Paper Towel
RICE
Preheat the oven to 200°C. Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
HAKE
Mix the garlic, ginger, ¾ of the coriander, and ¾ of the sesame-soy sauce in a small bowl. Pat the hake dry with paper towel. Place the Fish on a piece of foil, coat with the sesame mixture, and season. Wrap the foil tightly around the fish. Roast in the oven until the fish is cooked through, 15-20 minutes.
Cucumber
In a bowl, combine the remaining sesame-soy sauce with the Cucumber and season.
VEGGIES
Lightly spray the pan with cooking spray and place over a medium heat. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the Spinach and fry until wilted, 2-3 minutes. Remove from the heat and season.
DINNER IS READY
Dish up the rice, top with the veggies, the Fish and all the juices. Top with the Cucumber and scatter over the chilli (to taste). Garnish with the remaining coriander and enjoy, Chef.
RICE
Preheat the oven to 200°C. Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
HAKE
Mix the garlic, ginger, ¾ of the coriander, and ¾ of the sesame-soy sauce in a small bowl. Pat the hake dry with paper towel. Place the Fish on a piece of foil, coat with the sesame mixture, and season. Wrap the foil tightly around the fish. Roast in the oven until the fish is cooked through, 15-20 minutes.
Cucumber
In a bowl, combine the remaining sesame-soy sauce with the Cucumber and season.
VEGGIES
Lightly spray the pan with cooking spray and place over a medium heat. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the Spinach and fry until wilted, 2-3 minutes. Remove from the heat and season.
DINNER IS READY
Dish up the rice, top with the veggies, the Fish and all the juices. Top with the Cucumber and scatter over the chilli (to taste). Garnish with the remaining coriander and enjoy, Chef.
RICE
Preheat the oven to 200°C. Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
HAKE
Mix the garlic, ginger, ¾ of the coriander, and ¾ of the sesame-soy sauce in a small bowl. Pat the hake dry with paper towel. Place the Fish on a piece of foil, coat with the sesame mixture, and season. Wrap the foil tightly around the fish. Roast in the oven until the fish is cooked through, 15-20 minutes.
Cucumber
In a bowl, combine the remaining sesame-soy sauce with the Cucumber and season.
VEGGIES
Lightly spray the pan with cooking spray and place over a medium heat. When hot, fry the onion until golden, 6-7 minutes (shifting occasionally). Add the Spinach and fry until wilted, 3-4 minutes. Remove from the heat and season.
DINNER IS READY
Dish up the rice, top with the veggies, the Fish and all the juices. Top with the Cucumber and scatter over the chilli (to taste). Garnish with the remaining coriander and enjoy, Chef.
RICE
Preheat the oven to 200°C. Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
HAKE
Mix the garlic, ginger, ¾ of the coriander, and ¾ of the sesame-soy sauce in a small bowl. Pat the hake dry with paper towel. Place the Fish on a piece of foil, coat with the sesame mixture, and season. Wrap the foil tightly around the fish. Roast in the oven until the fish is cooked through, 15-20 minutes.
Cucumber
In a bowl, combine the remaining sesame-soy sauce with the Cucumber and season.
VEGGIES
Lightly spray the pan with cooking spray and place over a medium heat. When hot, fry the onion until golden, 6-7 minutes (shifting occasionally). Add the Spinach and fry until wilted, 3-4 minutes. Remove from the heat and season.
DINNER IS READY
Dish up the rice, top with the veggies, the Fish and all the juices. Top with the Cucumber and scatter over the chilli (to taste). Garnish with the remaining coriander and enjoy, Chef.
Frequently Asked Questions
What is the preparation time for Asian Hake Parcel?
The preparation time for Asian Hake Parcel with brown & wild rice is between 20 and 40 minutes.
What is the total time required to make Asian Hake Parcel with brown & wild rice?
The total time required to make Asian Hake Parcel with brown & wild rice is between 40 and 60 minutes.
How many servings does Asian Hake Parcel provide?
4 servings
What are the main ingredients in Asian Hake Parcel?
Brown & Wild Rice, Cucumber, Fish, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Onion, Onions, Sesame-Soy Sauce, Spinach
What is the nutritional information of Asian Hake Parcel?
Calories: 466, Carbs: 61 grams, Fat: grams, Protein: 35.1 grams, Sugar: 17 grams, Salt: 1752.1 grams
How do I prepare Asian Hake Parcel?
DINNER IS READY: Dish up the rice, top with the veggies, the fish and all the juices. Top with the cucumber and scatter over the chilli (to taste). Garnish with the remaining coriander and enjoy, Chef. VEGGIES: Lightly spray the pan with cooking spray and place over a medium heat. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the spinach and fry until wilted, 2-3 minutes. Remove from the heat and season. CUCUMBER: In a bowl, combine the remaining sesame-soy sauce with the cucumber and season. HAKE: Mix the garlic, ginger, ¾ of the coriander, and ¾ of the sesame-soy sauce in a small bowl. Pat the hake dry with paper towel. Place the fish on a piece of foil, coat with the sesame mixture, and season. Wrap the foil tightly around the fish. Roast in the oven until the fish is cooked through, 15-20 minutes. RICE: Preheat the oven to 200°C. Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
What should be prepared from my kitchen to make Asian Hake Parcel?
Brown & Wild Rice, Cucumber, Fish, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Onion, Onions, Sesame-Soy Sauce, Spinach
How many calories does Asian Hake Parcel have?
466 calories
How much fat content does Asian Hake Parcel have?
grams
Woolies Products in this dish
