Fusion Hake Fillet

Radiating with umami and nourishment, this delectable dinner will enliven any eve. Perfectly crisped hake tops a sumptuous stir fry of soba noodles, wilted spinach, and peanuts – seasoned with soy and honey. Covered in a warming sauté of marinated mushrooms, corn, and carrot, and decorated with splatters of miso mayo.

Fusion Hake Fillet

with miso That Mayo, soba noodles & mushrooms

4.8

Hands on Time: 25 - 45 minutes

Overall Time: 55 - 70 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Fusion Hake Fillet
  1. MARINADE, NUTS & MAYO

    In a salad bowl, whisk together the soy marinade and 10ml of olive oil until emulsified. Toss through the sliced Mushrooms and allow to marinate for at least 20 minutes. Place a pan for the stir fry over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside. Finely chop when cool enough to handle. Boil the kettle. Place the miso mayo in a small bowl and loosen with water in 5ml increments until drizzling consistency. Set aside for serving.

  2. OODLES OF NOODLES

    Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside for step 4.

  3. MOUNTAINS OF MUSHIES

    Return the pan to a high heat with a drizzle of oil. When hot, fry the drained Corn for 3-4 minutes until charred. Add in the Mushrooms, reserving the marinade in the bowl, and fry for 2-3 minutes until cooked through. Transfer ¼ of the corn and mushrooms to a bowl (leaving the rest in the pan) and cover with a plate. Set aside for serving. Keeping the pan on the heat, mix in the carrot and ¾ of the chopped coriander. Cook for 4-5 minutes until the carrot is slightly softened. Transfer to a separate bowl, cover to keep warm, and set aside for serving.

  4. TANGY & UMAMI

    Return the pan to a medium heat with a drizzle of oil. When hot, add in the cooked noodles, chopped Peanuts, and rinsed spinach. Toss together with the reserved marinade, the honey, and some seasoning – all to taste. Cook for 2-3 minutes until the spinach is wilted and the noodles are reheated, tossing occasionally. On completion, remove the pan from the heat and cover to keep warm until serving.

  5. FRY THE HAKE

    Pat the hake dry with paper towel. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy. Flip and fry the other side for 3-4 minutes until cooked through. Remove from the pan.

  6. SIT DOWN TO DINNER

    Make a bed of noodles and pile on the saucy stir fry. Top with the flaky Fish, the reserved Mushrooms and corn, and drizzles of miso mayo. Garnish with the remaining coriander. Wowzers!

  • Soy Marinade - 45ml

  • Mushrooms - 65g

  • Peanuts - 25g

  • Miso Mayo - 30ml

  • Soba Noodles - 50g

  • Corn - 50g

  • Julienne Carrot - 75g

  • Fresh Coriander - 3g

  • Spinach - 20g

  • Honey - 10ml

  • Line-caught Hake Fillet - 1

  1. MARINADE, NUTS & MAYO

    In a salad bowl, whisk together the soy marinade and 20ml of olive oil until emulsified. Toss through the sliced Mushrooms and allow to marinate for at least 20 minutes. Place a pan for the stir fry over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside. Finely chop when cool enough to handle. Boil the kettle. Place the miso mayo in a small bowl and loosen with water in 5ml increments until drizzling consistency. Set aside for serving.

  2. OODLES OF NOODLES

    Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside for step 4.

  3. MOUNTAINS OF MUSHIES

    Return the pan to a high heat with a drizzle of oil. When hot, fry the drained Corn for 4-5 minutes until charred. Add in the Mushrooms, reserving the marinade in the bowl, and fry for 3-4 minutes until cooked through. Transfer ¼ of the corn and mushrooms to a bowl (leaving the rest in the pan) and cover with a plate. Set aside for serving. Keeping the pan on the heat, mix in the carrot and ¾ of the chopped coriander. Cook for 5-6 minutes until the carrot is slightly softened. Transfer to a separate bowl, cover to keep warm, and set aside for serving.

  4. TANGY & UMAMI

    Return the pan to a medium heat with a drizzle of oil. When hot, add in the cooked noodles, chopped Peanuts, and rinsed spinach. Toss together with the reserved marinade, the honey, and some seasoning – all to taste. Cook for 3-4 minutes until the spinach is wilted and the noodles are reheated, tossing occasionally. On completion, remove the pan from the heat and cover to keep warm until serving.

  5. FRY THE HAKE

    Pat the hake dry with paper towel. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy. Flip and fry the other side for 3-4 minutes until cooked through. Remove from the pan.

  6. SIT DOWN TO DINNER

    Make a bed of noodles and pile on the saucy stir fry. Top with the flaky Fish, the reserved Mushrooms and corn, and drizzles of miso mayo. Garnish with the remaining coriander. Wowzers!

  • Soy Marinade - 90ml

  • Mushrooms - 125g

  • Peanuts - 50g

  • Miso Mayo - 60ml

  • Soba Noodles - 100g

  • Corn - 100g

  • Julienne Carrot - 150g

  • Fresh Coriander - 5g

  • Spinach - 40g

  • Honey - 20ml

  • Line-caught Hake Fillets - 2

  1. MARINADE, NUTS & MAYO

    In a salad bowl, whisk together the soy marinade and 30ml of olive oil until emulsified. Toss through the sliced Mushrooms and allow to marinate for at least 20 minutes. Place a pan for the stir fry over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside. Finely chop when cool enough to handle. Boil the kettle. Place the miso mayo in a small bowl and loosen with water in 5ml increments until drizzling consistency. Set aside for serving.

  2. OODLES OF NOODLES

    Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside for step 4.

  3. MOUNTAINS OF MUSHIES

    Return the pan to a high heat with a drizzle of oil. When hot, fry the drained Corn for 4-5 minutes until charred. Add in the Mushrooms, reserving the marinade in the bowl, and fry for 4-5 minutes until cooked through. Transfer ¼ of the corn and mushrooms to a bowl (leaving the rest in the pan) and cover with a plate. Set aside for serving. Keeping the pan on the heat, mix in the carrot and ¾ of the chopped coriander. Cook for 6-7 minutes until the carrot is slightly softened. Transfer to a separate bowl, cover to keep warm, and set aside for serving.

  4. TANGY & UMAMI

    Return the pan to a medium heat with a drizzle of oil. When hot, add in the cooked noodles, chopped Peanuts, and rinsed spinach. Toss together with the reserved marinade, the honey, and some seasoning – all to taste. Cook for 4-6 minutes until the spinach is wilted and the noodles are reheated, tossing occasionally. On completion, remove the pan from the heat and cover to keep warm until serving.

  5. FRY THE HAKE

    Pat the hake dry with paper towel. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy. Flip and fry the other side for 3-4 minutes until cooked through. Remove from the pan.

  6. SIT DOWN TO DINNER

    Make a bed of noodles and pile on the saucy stir fry. Top with the flaky Fish, the reserved Mushrooms and corn, and drizzles of miso mayo. Garnish with the remaining coriander. Wowzers!

  • Soy Marinade - 130ml

  • Mushrooms - 190g

  • Peanuts - 75g

  • Miso Mayo - 90ml

  • Soba Noodles - 150g

  • Corn - 150g

  • Julienne Carrot - 225g

  • Fresh Coriander - 8g

  • Spinach - 60g

  • Honey - 30ml

  • Line-caught Hake Fillets - 3

  1. MARINADE, NUTS & MAYO

    In a salad bowl, whisk together the soy marinade and 40ml of olive oil until emulsified. Toss through the sliced Mushrooms and allow to marinate for at least 20 minutes. Place a pan for the stir fry over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside. Finely chop when cool enough to handle. Boil the kettle. Place the miso mayo in a small bowl and loosen with water in 5ml increments until drizzling consistency. Set aside for serving.

  2. OODLES OF NOODLES

    Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside for step 4.

  3. MOUNTAINS OF MUSHIES

    Return the pan to a high heat with a drizzle of oil. When hot, fry the drained Corn for 4-5 minutes until charred. Add in the Mushrooms, reserving the marinade in the bowl, and fry for 4-5 minutes until cooked through. Transfer ¼ of the corn and mushrooms to a bowl (leaving the rest in the pan) and cover with a plate. Set aside for serving. Keeping the pan on the heat, mix in the carrot and ¾ of the chopped coriander. Cook for 7-8 minutes until the carrot is slightly softened. Transfer to a separate bowl, cover to keep warm, and set aside for serving.

  4. TANGY & UMAMI

    Return the pan to a medium heat with a drizzle of oil. When hot, add in the cooked noodles, chopped Peanuts, and rinsed spinach. Toss together with the reserved marinade, the honey, and some seasoning – all to taste. Cook for 5-7 minutes until the spinach is wilted and the noodles are reheated, tossing occasionally. On completion, remove the pan from the heat and cover to keep warm until serving.

  5. FRY THE HAKE

    Pat the hake dry with paper towel. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy. Flip and fry the other side for 3-4 minutes until cooked through. Remove from the pan.

  6. SIT DOWN TO DINNER

    Make a bed of noodles and pile on the saucy stir fry. Top with the flaky Fish, the reserved Mushrooms and corn, and drizzles of miso mayo. Garnish with the remaining coriander. Wowzers!

  • Soy Marinade - 180ml

  • Mushrooms - 250g

  • Peanuts - 100g

  • Miso Mayo - 120ml

  • Soba Noodles - 200g

  • Corn - 200g

  • Julienne Carrot - 300g

  • Fresh Coriander - 10g

  • Spinach - 80g

  • Honey - 40ml

  • Line-caught Hake Fillets - 4

Frequently Asked Questions

What is the preparation time for Fusion Hake Fillet?

The preparation time for Fusion Hake Fillet with miso That Mayo, soba noodles & mushrooms is between 25 and 45 minutes.

What is the total time required to make Fusion Hake Fillet with miso That Mayo, soba noodles & mushrooms?

The total time required to make Fusion Hake Fillet with miso That Mayo, soba noodles & mushrooms is between 55 and 70 minutes.

How many servings does Fusion Hake Fillet provide?

4 servings

What are the main ingredients in Fusion Hake Fillet?

Corn, Fish, Fresh Coriander, Honey, Julienne Carrot, Line-caught Hake Fillet, Line-caught Hake Fillets, Miso Mayo, Mushrooms, Peanuts, Soba Noodles, Soy Marinade, Spinach

What is the nutritional information of Fusion Hake Fillet?

Calories: 753, Carbs: 90 grams, Fat: grams, Protein: 40.7 grams, Sugar: 22.1 grams, Salt: 1773 grams

How do I prepare Fusion Hake Fillet?

SIT DOWN TO DINNER: Make a bed of noodles and pile on the saucy stir fry. Top with the flaky fish, the reserved mushrooms and corn, and drizzles of miso mayo. Garnish with the remaining coriander. Wowzers! OODLES OF NOODLES: Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside for step 4. TANGY & UMAMI: Return the pan to a medium heat with a drizzle of oil. When hot, add in the cooked noodles, chopped peanuts, and rinsed spinach. Toss together with the reserved marinade, the honey, and some seasoning – all to taste. Cook for 3-4 minutes until the spinach is wilted and the noodles are reheated, tossing occasionally. On completion, remove the pan from the heat and cover to keep warm until serving. FRY THE HAKE: Pat the hake dry with paper towel. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy. Flip and fry the other side for 3-4 minutes until cooked through. Remove from the pan. MARINADE, NUTS & MAYO: In a salad bowl, whisk together the soy marinade and 20ml of olive oil until emulsified. Toss through the sliced mushrooms and allow to marinate for at least 20 minutes. Place a pan for the stir fry over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside. Finely chop when cool enough to handle. Boil the kettle. Place the miso mayo in a small bowl and loosen with water in 5ml increments until drizzling consistency. Set aside for serving. MOUNTAINS OF MUSHIES: Return the pan to a high heat with a drizzle of oil. When hot, fry the drained corn for 4-5 minutes until charred. Add in the mushrooms, reserving the marinade in the bowl, and fry for 3-4 minutes until cooked through. Transfer ¼ of the corn and mushrooms to a bowl (leaving the rest in the pan) and cover with a plate. Set aside for serving. Keeping the pan on the heat, mix in the carrot and ¾ of the chopped coriander. Cook for 5-6 minutes until the carrot is slightly softened. Transfer to a separate bowl, cover to keep warm, and set aside for serving.

What should be prepared from my kitchen to make Fusion Hake Fillet?

Corn, Fish, Fresh Coriander, Honey, Julienne Carrot, Line-caught Hake Fillet, Line-caught Hake Fillets, Miso Mayo, Mushrooms, Peanuts, Soba Noodles, Soy Marinade, Spinach

How many calories does Fusion Hake Fillet have?

753 calories

How much fat content does Fusion Hake Fillet have?

grams

Woolies Products in this dish

Photo of Baby Spinach 400 g

Baby Spinach 400 G

Photo of Baby Spinach 80 g

Baby Spinach 80 G

Photo of Freshly Frozen Skin-On Hake Fillets 800 g

Freshly Frozen Skin-on Hake Fillets 800 G

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Albacore White Tuna Fillets in Spring Water 180 g

Albacore White Tuna Fillets In Spring Water 180 G

Photo of Baby Portabellini Mushrooms 150 g

Baby Portabellini Mushrooms 150 G

Photo of Baby Corn 250 g

Baby Corn 250 G

Photo of Bulk Chopped Spinach 400 g

Bulk Chopped Spinach 400 G

Photo of King Oyster Mushrooms 150 g

King Oyster Mushrooms 150 G

Photo of Portabello Mushrooms 4 pk

Portabello Mushrooms 4 Pk

Photo of Albacore White Tuna Fillets in Olive Oil 180 g

Albacore White Tuna Fillets In Olive Oil 180 G

Photo of Baby Button Mushrooms 150 g

Baby Button Mushrooms 150 G

Photo of Hake Fillet Avg 350 g

Hake Fillet Avg 350 G

Photo of Basa Fillets Avg 300 g

Basa Fillets Avg 300 G

Photo of Chopped Mushrooms 400 g

Chopped Mushrooms 400 G

Photo of Baby Spinach 200 g

Baby Spinach 200 G

Photo of Sliced Portabellini Mushrooms 250 g

Sliced Portabellini Mushrooms 250 G

Photo of Chia, Quinoa and Sesame White Corn Cakes 130 g

Chia, Quinoa And Sesame White Corn Cakes 130 G

Photo of Brown Mushrooms 250 g

Brown Mushrooms 250 G

Photo of Chopped Spinach 200 g

Chopped Spinach 200 G

Photo of Brown Mushrooms 400 g

Brown Mushrooms 400 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

Photo of Hake Portions 300 g

Hake Portions 300 G

Views: 886