eCook Meal
Chilli-ginger Poached Hake
with daikon & udon noodles
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.
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R285.56
for 4 servings · R71.39 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 20 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR3.30
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Vegetable Stock needs 40 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 8% of packR3.20
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Fresh Ginger needs 80 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 23% of packR22.85
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R29.99 · 1.14× packR34.27
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Udon Noodles needs 400 gFresh Udon Noodles 250 g 250 g at R29.99 · 1.60× packR47.98
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Pak Choi needs 600 gBaby Pak Choi 200 g 200 g at R44.99 · 3.0× packsR134.97
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
Not in the Woolies basket — source these elsewhere:
- Daikon Rounds
- Tangy Soy Sauce
- Line-caught Hake Fillets
- Tomato Passata
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Chilli, Cucumber, Daikon Rounds, Fish, Fresh Coriander, Garlic, Ginger, 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. 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.
What should be prepared from my kitchen to make Chilli-ginger Poached Hake?
Chilli, Cucumber, Daikon Rounds, Fish, Fresh Coriander, Garlic, Ginger, Line-caught Hake Fillets, Pak Choi, Tangy Soy Sauce, Tomato Passata, Udon Noodles, Vegetable Stock
How many calories does Chilli-ginger Poached Hake have?
423 calories
How much fat content does Chilli-ginger Poached Hake have?
grams