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.
Sticky Wild-caught Miso & Honey Hake with Aubergine Rice
We love sneaking vibrant veg into rice dishes. Here we've got sizzled aubergine and spinach. It’s the perfect base for our sustainably-sourced hake, baked with umami miso and sweet honey. Finish with spring onions, pickled radishes and fiery chilli.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 2 aubergine
- 4 hake fillets (skin off) (Fish)
- 25g honey
- 1 tbsp sesame oil (Sesame)
- 1 chilli
- 1 unwaxed lime
- 200g brown rice (100% Brown Rice)
- 80g baby spinach
- 3 spring onion
- 3 radish
Nutritional Information
Calories: 590
Protein: 45g
Carbs: 51g
Fat: 23g
Sticky Wild-caught Miso & Honey Hake with Aubergine Rice
We love sneaking vibrant veg into rice dishes. Here we've got sizzled aubergine and spinach. It’s the perfect base for our sustainably-sourced hake, baked with umami miso and sweet honey. Finish with spring onions, pickled radishes and fiery chilli.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a medium bowl, a small bowl, a measuring jug, a large frying pan & a sieve
Cook the rice & pickle the radish
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, halve the lime. Trim and thinly slice the radishes
- Squeeze the juice from half the lime into the medium bowl. Add the radish and a pinch of salt, then toss to coat. Set aside to pickle
Aubergine time
- Dice the aubergines into 1cm chunks
- Heat the large frying pan with 2 tbsp oil on high heat. Once hot, add the aubergine and cook for 5-6 mins, until golden brown. Season with salt and pepper
- Add half the tamari, cook for 30 secs, then add 200ml water
- Bring to a boil and cook for 4-5 mins, until the liquid has mostly evaporated. Remove from the heat and set aside
Roast the hake
- In the small bowl, mix together the miso, honey, remaining tamari and 1 tbsp oil
- Place the hake onto the baking tray and spread over the miso sauce
- Roast for 16 mins / air fryer 14 mins, until cooked through
Bring it all together
- Rinse the spinach. Deseed and finely slice the chilli. Finely slice the spring onions
- When the rice has 2 mins remaining, add the spinach to the pan and cook until wilted
- Drain the rice and spinach, then return to the pan. Stir through the cooked aubergine, sesame oil, half the spring onion, half the chilli and a pinch of salt
Last bits & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the aubergine rice into bowls, topped with the hake
- Garnish with the pickled radish and the remaining spring onion and chilli (or to taste). Serve with the remaining lime, cut into wedges
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