Savanna’s Hake & Dashi Aubergine

Name: Savanna’s Hake & Dashi Aubergine
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Aubergine; Dashi Granules; Fish; Garlic Clove; Garlic Cloves; Line-caught Hake Fillet; Line-caught Hake Fillets; Onion; Onions; Soy & Mirin; Spinach

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

with spinach

4.7

37 reviews

Hands on Time: 25 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

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

Photo of Savanna’s Hake & Dashi Aubergine

Serves 1

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.
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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
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Onion - 1
Spinach - 40g

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Serves 2

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/" title="View all our recipes with Fish at eCook">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
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Onion - 1
Spinach - 80g

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Serves 3

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/" title="View all our recipes with Fish at eCook">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
Fish/" title="View all our recipes with Fish at eCook">Fish/line-caught-hake-fillets/" title="View all our recipes with Line-caught Hake Fillets at eCook">Line-caught Hake Fillets - 3
Onions - 2
Spinach - 120g

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Serves 4

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/" title="View all our recipes with Fish at eCook">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
Fish/" title="View all our recipes with Fish at eCook">Fish/line-caught-hake-fillets/" title="View all our recipes with Line-caught Hake Fillets at eCook">Line-caught Hake Fillets - 4
Onions - 2
Spinach - 160g

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Frequently Asked Questions

What is the preparation time for Savanna’s Hake & Dashi Aubergine?

The preparation time for Savanna’s Hake & Dashi Aubergine with spinach is between 25 and 45 minutes.

What is the total time required to make Savanna’s Hake & Dashi Aubergine with spinach?

The total time required to make Savanna’s Hake & Dashi Aubergine with spinach is between 45 and 60 minutes.

How many servings does Savanna’s Hake & Dashi Aubergine provide?

4 servings

What are the main ingredients in Savanna’s Hake & Dashi Aubergine?

Aubergine, Dashi Granules, Fish, Garlic Clove, Garlic Cloves, Line-caught Hake Fillet, Line-caught Hake Fillets, Onion, Onions, Soy & Mirin, Spinach

What is the nutritional information of Savanna’s Hake & Dashi Aubergine?

Calories: 340, Carbs: 39 grams, Fat: grams, Protein: 32 grams, Sugar: 19.5 grams, Salt: 3033 grams

How do I prepare Savanna’s Hake & Dashi Aubergine?

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. 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! 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. 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. 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.