Chilli-ginger Poached Hake

Name: Chilli-ginger Poached Hake
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Cucumber; Daikon Rounds; Fish; Fresh Chilli; Fresh Chillies; Fresh Coriander; Fresh Ginger; Garlic Clove; Garlic Cloves; Line-caught Hake Fillet/s; Line-caught Hake Fillets; Pak Choi; Tangy Soy Sauce; Tomato Passata; Udon Noodles; Vegetable Stock

Poaching fish instead of frying is a great trick to lock flavour and moisture into seafood. With this dish, hake and udon noodles soak up a sweet & tangy soy sauce that have been infused with a vegetable stock, tomato passata, ginger, garlic & chilli. Daikon rounds add a delicate, exotic touch and fresh coriander a peppery herbaceousness.

Chilli-ginger Poached Hake

with daikon & udon noodles

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Cooking Spray
Seasoning (salt & pepper)
Water
Paper Towel

Serves 1

AMAZING AROMAS
Finely slice the pak choi stems and set aside. Thinly shred the leafy parts and set aside, keeping them separate from the stems. Place a pan over medium heat and lightly add cooking spray. When hot, fry the pak choi stems until al dente, 2-3 minutes. Add the chilli (to taste), the garlic, the ginger and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the passata, the stock and 200ml [400ml]|#7DA0D7 water and simmer until slightly reduced, 8-10 minutes (shifting occasionally).
ADD THE UMAMI
Add the tangy soy sauce, the udon noodles and the hake and simmer until cooked through, 4-5 minutes (occasionally shifting gently). In the final 1-2 minutes, add the pak choi leaves and cook until wilted. Remove from the heat and season.
HEAVENLY HAKE DISH
Bowl up the hearty poached hake broth, scatter over the daikon, the Cucumber and garnish with the coriander.

Pak Choi - 150g
Fresh Chilli - 1
Garlic Clove - 1
Fresh Ginger - 20g
Tomato Passata - 50ml
Vegetable Stock - 10ml
Tangy Soy Sauce - 30ml
Udon Noodles - 100g
Line-caught Hake Fillet/s - 1
Daikon Rounds - 30g
Cucumber - 100g
Fresh Coriander - 5g

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Serves 2

AMAZING AROMAS
Finely slice the pak choi stems and set aside. Thinly shred the leafy parts and set aside, keeping them separate from the stems. Place a pan over medium heat and lightly add cooking spray. When hot, fry the pak choi stems until al dente, 2-3 minutes. Add the chilli (to taste), the garlic, the ginger and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the passata, the stock and 200ml [400ml]|#7DA0D7 water and simmer until slightly reduced, 8-10 minutes (shifting occasionally).
ADD THE UMAMI
Add the tangy soy sauce, the udon noodles and the hake and simmer until cooked through, 4-5 minutes (occasionally shifting gently). In the final 1-2 minutes, add the pak choi leaves and cook until wilted. Remove from the heat and season.
HEAVENLY HAKE DISH
Bowl up the hearty poached hake broth, scatter over the daikon, the Cucumber and garnish with the coriander.

Pak Choi - 300g
Fresh Chilli - 1
Garlic Clove - 1
Fresh Ginger - 40g
Tomato Passata - 100ml
Vegetable Stock - 20ml
Tangy Soy Sauce - 60ml
Udon Noodles - 200g
Line-caught Hake Fillet/s - 2
Daikon Rounds - 60g
Cucumber - 200g
Fresh Coriander - 10g

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Serves 3

AMAZING AROMAS
Finely slice the pak choi stems and set aside. Thinly shred the leafy parts and set aside, keeping them separate from the stems. Place a pan over medium heat and lightly add cooking spray. When hot, fry the pak choi stems until al dente, 3-4 minutes. Add the chilli (to taste), the garlic, the ginger and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the passata, the stock and 600ml [800ml]|#7DA0D7 water and simmer until slightly reduced, 10-12 minutes (shifting occasionally).
ADD THE UMAMI
Add the tangy soy sauce, the udon noodles and the hake and simmer until cooked through, 5-6 minutes (occasionally shifting gently). In the final 1-2 minutes, add the pak choi leaves and cook until wilted. Remove from the heat and season.
HEAVENLY HAKE DISH
Bowl up the hearty poached hake broth, scatter over the daikon, the Cucumber and garnish with the coriander.

Pak Choi - 450g
Fresh Chillies - 2
Garlic Cloves - 2
Fresh Ginger - 60g
Tomato Passata - 150ml
Vegetable Stock - 30ml
Tangy Soy Sauce - 90ml
Udon Noodles - 300g
Line-caught Hake Fillets - 3
Daikon Rounds - 90g
Cucumber - 300g
Fresh Coriander - 15g

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Serves 4

AMAZING AROMAS
Finely slice the pak choi stems and set aside. Thinly shred the leafy parts and set aside, keeping them separate from the stems. Place a pan over medium heat and lightly add cooking spray. When hot, fry the pak choi stems until al dente, 3-4 minutes. Add the chilli (to taste), the garlic, the ginger and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the passata, the stock and 600ml [800ml]|#7DA0D7 water and simmer until slightly reduced, 10-12 minutes (shifting occasionally).
ADD THE UMAMI
Add the tangy soy sauce, the udon noodles and the hake and simmer until cooked through, 5-6 minutes (occasionally shifting gently). In the final 1-2 minutes, add the pak choi leaves and cook until wilted. Remove from the heat and season.
HEAVENLY HAKE DISH
Bowl up the hearty poached hake broth, scatter over the daikon, the Cucumber and garnish with the coriander.

Pak Choi - 600g
Fresh Chillies - 2
Garlic Cloves - 2
Fresh Ginger - 80g
Tomato Passata - 200ml
Vegetable Stock - 40ml
Tangy Soy Sauce - 120ml
Udon Noodles - 400g
Line-caught Hake Fillets - 4
Daikon Rounds - 120g
Cucumber - 400g
Fresh Coriander - 20g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Chilli-ginger Poached Hake?

The preparation time for Chilli-ginger Poached Hake with daikon & udon noodles is between 20 and 40 minutes.

What is the total time required to make Chilli-ginger Poached Hake with daikon & udon noodles?

The total time required to make Chilli-ginger Poached Hake with daikon & udon noodles is between 40 and 60 minutes.

How many servings does Chilli-ginger Poached Hake provide?

4 servings

What are the main ingredients in Chilli-ginger Poached Hake?

Cucumber, Daikon Rounds, Fish, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Pak Choi, Tangy Soy Sauce, Tomato Passata, Udon Noodles, Vegetable Stock

What is the nutritional information of Chilli-ginger Poached Hake?

Calories: 423, Carbs: 61 grams, Fat: grams, Protein: 33.8 grams, Sugar: 18 grams, Salt: 1653.8 grams

How do I prepare Chilli-ginger Poached Hake?

HEAVENLY HAKE DISH: Bowl up the hearty poached hake broth, scatter over the daikon, the cucumber and garnish with the coriander. ADD THE UMAMI: Add the tangy soy sauce, the udon noodles and the hake and simmer until cooked through, 4-5 minutes (occasionally shifting gently). In the final 1-2 minutes, add the pak choi leaves and cook until wilted. Remove from the heat and season. AMAZING AROMAS: Finely slice the pak choi stems and set aside. Thinly shred the leafy parts and set aside, keeping them separate from the stems. Place a pan over medium heat and lightly add cooking spray. When hot, fry the pak choi stems until al dente, 2-3 minutes. Add the chilli (to taste), the garlic, the ginger and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the passata, the stock and 200ml [400ml]|#7DA0D7 water and simmer until slightly reduced, 8-10 minutes (shifting occasionally).