The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Five-Spice Broth with Steamed Hake & Pak Choi
What’s more nourishing than a bowlful of broth? Try this one with sustainably sourced hake, pak choi, brown rice and a kick of five-spice. Equal parts filling and cleansing.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 tbsp rice wine vinegar
- 2 tsp cornflour
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 pak choi
- 2cm fresh ginger
- 2 hake fillets (skin off) (Fish)
- 2 spring onion
- 1 tsp Chinese five-spice (Star Anise, Sichuan Pepper, Fennel, Cassia, Cloves)
- 80g brown rice (brown rice (100%))
- 2 garlic clove
- 25g hot honey (Honey, Chili Extract)
- 1 chilli
Nutritional Information
Calories: 486
Protein: 45g
Carbs: 50g
Fat: 11g
Five-Spice Broth with Steamed Hake & Pak Choi
What’s more nourishing than a bowlful of broth? Try this one with sustainably sourced hake, pak choi, brown rice and a kick of five-spice. Equal parts filling and cleansing.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Rinse the rice and place in a saucepan with 600ml lightly salted boiling water. Simmer for 25-30 mins, until cooked, then drain.
- Meanwhile, make the flavour mix; finely chop or crush the garlic. Finely chop or grate the ginger. In a bowl, combine the tamari, vinegar, honey, five-spice, garlic and ginger.
- Trim the root off the pak choi to separate the stems. Add the pak choi stems to an ovenproof dish, then lay the hake over the top. Spread 1/2 tbsp flavour mix over the hake, add 100ml water to the dish, and season everything with sea salt and black pepper. Cover with foil and bake for 10 mins.
- Dissolve the stock cube and cornflour in a jug with 250ml boiling water. Slice the spring onions into 3cm lengths. Heat a small saucepan with 1 tsp oil on a medium-high heat. Add the spring onions to the pan with the remaining flavour mix and fry for 2-3 mins. Add the stock and the cornflour mix to the pan and simmer for 4-5 mins, until thickened slightly.
- Once done, remove the dish from the oven and pour any excess liquid into the sauce. Simmer for another 1-2 mins, until thickened again.
- Thinly slice the chilli (remove the seeds for less heat). Serve the rice with the pak choi and hake. Pour in the broth, then garnish with the chilli (to taste).
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