This dashi-infused soy & mirin broth is so good, you will want to drink it, Chef! (See what we did there?) Served with pan-fried aubergine rounds, a crispy-skinned hake fillet, a side of onion-dotted spinach and a generous serving of Siyavanna charm.
Savanna’s Hake & Dashi Aubergine
Savanna’s Hake & Dashi Aubergine
with spinach
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Aubergine
- Dashi Granules
- Fish
- Garlic Clove
- Garlic Cloves
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Onion
- Onions
- Soy & Mirin
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
SAUCE
Boil the kettle. Dilute the dashi with 100ml of boiling water. Place a pan over medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Mix in the diluted dashi and the soy & mirin. Simmer until reduced by half, 5-6 minutes. Remove from the pan.
AUBERGINE
Return the pan, wiped down, to medium-high heat with a generous drizzle of oil. When hot, fry the aubergine rounds until cooked through, 2-3 minutes per side. Remove from the pan.
FISH
Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
VEGGIES
Return the pan, wiped down if necessary, to medium heat with a drizzle of oil. When hot, fry the sliced onions until lightly golden, 4-5 minutes. Add the rinsed spinach and fry until wilted, 1-2 minutes. Remove from the heat and season.
DINNER IS READY
Plate up the aubergine rounds, drizzle over the sauce (to taste), and side with the hake. Serve alongside the spinach. Enjoy, Chef!
Dashi Granules - 5ml
Garlic Clove - 1
Soy & Mirin - 25ml
Aubergine - 250g
Line-caught Hake Fillet - 1
Onion - 1
Spinach - 40g
SAUCE
Boil the kettle. Dilute the dashi with 200ml of boiling water. Place a pan over medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Mix in the diluted dashi and the soy & mirin. Simmer until reduced by half, 6-8 minutes. Remove from the pan.
AUBERGINE
Return the pan, wiped down, to medium-high heat with a generous drizzle of oil. When hot, fry the aubergine rounds until cooked through, 2-3 minutes per side. Remove from the pan.
FISH
Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
VEGGIES
Return the pan, wiped down if necessary, to medium heat with a drizzle of oil. When hot, fry the sliced onions until lightly golden, 4-5 minutes. Add the rinsed spinach and fry until wilted, 1-2 minutes. Remove from the heat and season.
DINNER IS READY
Plate up the aubergine rounds, drizzle over the sauce (to taste), and side with the hake. Serve alongside the spinach. Enjoy, Chef!
Dashi Granules - 10ml
Garlic Clove - 1
Soy & Mirin - 50ml
Aubergine - 500g
Line-caught Hake Fillets - 2
Onion - 1
Spinach - 80g
SAUCE
Boil the kettle. Dilute the dashi with 300ml of boiling water. Place a pan over medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Mix in the diluted dashi and the soy & mirin. Simmer until reduced by half, 8-10 minutes. Remove from the pan.
AUBERGINE
Return the pan, wiped down, to medium-high heat with a generous drizzle of oil. When hot, fry the aubergine rounds until cooked through, 2-3 minutes per side. You may need to do this step in batches and add oil in every batch. Remove from the pan.
FISH
Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
VEGGIES
Return the pan, wiped down if necessary, to medium heat with a drizzle of oil. When hot, fry the sliced onions until lightly golden, 5-6 minutes. Add the rinsed spinach and fry until wilted, 2-3 minutes. Remove from the heat and season.
DINNER IS READY
Plate up the aubergine rounds, drizzle over the sauce (to taste), and side with the hake. Serve alongside the spinach. Enjoy, Chef!
Dashi Granules - 15ml
Garlic Cloves - 2
Soy & Mirin - 75ml
Aubergine - 750g
Line-caught Hake Fillets - 3
Onions - 2
Spinach - 120g
SAUCE
Boil the kettle. Dilute the dashi with 400ml of boiling water. Place a pan over medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Mix in the diluted dashi and the soy & mirin. Simmer until reduced by half, 10-12 minutes. Remove from the pan.
AUBERGINE
Return the pan, wiped down, to medium-high heat with a generous drizzle of oil. When hot, fry the aubergine rounds until cooked through, 2-3 minutes per side. You may need to do this step in batches and add oil in every batch. Remove from the pan.
FISH
Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
VEGGIES
Return the pan, wiped down if necessary, to medium heat with a drizzle of oil. When hot, fry the sliced onions until lightly golden, 5-6 minutes. Add the rinsed spinach and fry until wilted, 2-3 minutes. Remove from the heat and season.
DINNER IS READY
Plate up the aubergine rounds, drizzle over the sauce (to taste), and side with the hake. Serve alongside the spinach. Enjoy, Chef!
Dashi Granules - 20ml
Garlic Cloves - 2
Soy & Mirin - 100ml
Aubergine - 1kg
Line-caught Hake Fillets - 4
Onions - 2
Spinach - 160g
Woolies Products in this dish
