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Honey & Ginger Wild-caught Hake with Veggie Rice
Our blend of umami-rich ginger, honey and lime makes a dreamy marinade for flaky, sustainably sourced hake. You'll dish it up with a bowl of veg-packed rice and a scattering of chilli and spring onions.
Ready in 20
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 hake fillets (skin off) (Fish)
- 1 chilli
- 1 spring onion
- 1 tbsp sesame oil (Sesame)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 unwaxed lime
- 1 carrot
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 80g baby spinach
- 25g honey
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
Nutritional Information
Calories: 582
Protein: 46g
Carbs: 50g
Fat: 21g
Ingredients
- 150g hake fillet (skin off) (Fish)
- 80g baby spinach (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 carrot (use half)
- 1 tbsp sesame oil (use half) (Sesame)
- 1 chilli (use half)
- 2 tbsp Asian paste (use half) (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 1 unwaxed lime (use half)
- 25g honey (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 spring onion
Nutritional Information
Calories: 584
Protein: 46g
Carbs: 50g
Fat: 21g
Honey & Ginger Wild-caught Hake with Veggie Rice
Our blend of umami-rich ginger, honey and lime makes a dreamy marinade for flaky, sustainably sourced hake. You'll dish it up with a bowl of veg-packed rice and a scattering of chilli and spring onions.
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Cooking Instructions
Before you start
- Preheat the oven grill to high (240C)
- Line a baking tray with silver foil
- Pull out a small bowl, a grater, a large frying pan & a measuring jug
Make the marinade & grill
- In the small bowl, mix together the Asian paste, honey, juice from half the lime and 1 tsp oil
- Place the hake onto the foil-lined baking tray, then evenly spread the marinade on top. Season with salt and pepper
- Grill for 15 mins, until cooked through
Do the prep
- Meanwhile, thinly slice the spring onion. Coarsely grate the carrot. Deseed and finely slice the chilli. Rinse the spinach
Make the veggie rice
- Heat the large frying pan with the sesame oil on medium heat. Once hot, add the ginger & garlic paste, three-quarters of the spring onion, the carrot and chilli (to taste). Cook for 3 mins, until softening
- Add the rice and 50ml water (25ml for 1 person). Stir in the spinach and tamari. Cook for 2-3 mins, until the spinach has wilted and the rice is piping hot
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the veggie rice between bowls, topped with the hake. Pour over any cooking juices
- Garnish with the remaining spring onion and chilli (to taste). Serve with the remaining lime, cut into wedges
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