What are the main ingredients in Fusion Hake Fillet?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

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

Hands on Time: 25 - 45 minutes

Overall Time: 55 - 70 minutes

Download the Recipe for 2

Ingredients:

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

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 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.
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.
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.
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.
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.
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

Download the Recipe

Serves 2

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.
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.
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.
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.
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

Download the Recipe

Serves 3

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.
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.
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.
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.
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.
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

Download the Recipe

Serves 4

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.
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.
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.
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.
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.
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!