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!
Asian Hake & Roasted Veg
Asian Hake & Roasted Veg
with roasted butternut & beetroot
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Beetroot
- Butternut
- Cashew Nuts
- Fish
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Line-caught Hake Fillet/s
- Line-caught Hake Fillets
- Low-Sodium Soy Sauce
- Mixed Asian Leaves 60g
- NOMU Seafood Rub
- Salad Leaves
- Spring Onion
- Spring Onions
From your kitchen:
- Cooking Spray
- Seasoning (salt & pepper)
- Water
LET’S ROAST!
Preheat the oven to 200°C. Spread the Beetroot and the Butternut on a roasting tray. Coat in some cooking spray, the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
LET’S TOAST!
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MARINATION STATION
In a shallow bowl, combine the ginger, the garlic, the spring onion whites, the soy sauce and 10ml [20ml]|#7DA0D7 of water. 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 and lightly add cooking spray. 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 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 to the pan. Baste the fish with the marinade. Remove from the heat on completion. In a bowl, combine the salad leaves, the cashew nuts and the spring onion greens.
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 and the Butternut on a roasting tray. Coat in some cooking spray, the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
LET’S TOAST!
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MARINATION STATION
In a shallow bowl, combine the ginger, the garlic, the spring onion whites, the soy sauce and 10ml [20ml]|#7DA0D7 of water. 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 and lightly add cooking spray. 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 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 to the pan. Baste the fish with the marinade. Remove from the heat on completion. In a bowl, combine the salad leaves, the cashew nuts and the spring onion greens.
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 and the Butternut on a roasting tray. Coat in some cooking spray, the NOMU rub, and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
LET’S TOAST!
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MARINATION STATION
In a shallow bowl, combine the ginger, the garlic, the spring onion whites, the soy sauce and 30ml [40ml]|#7DA0D7 of water. 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 and lightly add cooking spray. 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 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 to the pan. Baste the fish with the marinade. Remove from the heat on completion. In a bowl, combine the salad leaves, the cashew nuts and the spring onion greens.
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 and the Butternut on a roasting tray. Coat in some cooking spray, the NOMU rub, and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
LET’S TOAST!
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MARINATION STATION
In a shallow bowl, combine the ginger, the garlic, the spring onion whites, the soy sauce and 30ml [40ml]|#7DA0D7 of water. 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 and lightly add cooking spray. 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 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 to the pan. Baste the fish with the marinade. Remove from the heat on completion. In a bowl, combine the salad leaves, the cashew nuts and the spring onion greens.
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 Asian Hake & Roasted Veg?
The preparation time for Asian Hake & Roasted Veg with roasted butternut & beetroot is between 15 and 30 minutes.
What is the total time required to make Asian Hake & Roasted Veg with roasted butternut & beetroot?
The total time required to make Asian Hake & Roasted Veg with roasted butternut & beetroot is between 35 and 55 minutes.
How many servings does Asian Hake & Roasted Veg provide?
4 servings
What are the main ingredients in Asian Hake & Roasted Veg?
Beetroot, Butternut, Cashew Nuts, Fish, Fresh Ginger, Garlic Clove, Garlic Cloves, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Low-Sodium Soy Sauce, Mixed Asian Leaves 60g, NOMU Seafood Rub, Salad Leaves, Spring Onion, Spring Onions
What is the nutritional information of Asian Hake & Roasted Veg?
Calories: 464, Carbs: 51 grams, Fat: grams, Protein: 35.1 grams, Sugar: 10 grams, Salt: 1474.4 grams
How do I prepare Asian Hake & Roasted Veg?
FISH FRY UP: When the roast has 10 minutes remaining, place a nonstick pan over medium-high heat and lightly add cooking spray. 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 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 to the pan. Baste the fish with the marinade. Remove from the heat on completion. In a bowl, combine the salad leaves, the cashew nuts and the spring onion greens. LET’S TOAST!: Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. MARINATION STATION: In a shallow bowl, combine the ginger, the garlic, the spring onion whites, the soy sauce and 10ml [20ml]|#7DA0D7 of water. 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 and the butternut on a roasting tray. Coat in some cooking spray, the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). 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 Asian Hake & Roasted Veg?
Beetroot, Butternut, Cashew Nuts, Fish, Fresh Ginger, Garlic Clove, Garlic Cloves, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Low-Sodium Soy Sauce, Mixed Asian Leaves 60g, NOMU Seafood Rub, Salad Leaves, Spring Onion, Spring Onions
How many calories does Asian Hake & Roasted Veg have?
464 calories
How much fat content does Asian Hake & Roasted Veg have?
grams
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