Hakeyaki (HakeTeriyaki)
with Jasmine Rice and Crispy Broccoli
Allergens:- Wheat•
- Cereals containing gluten•
- Soya•
- Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
200 grams
Broccoli Florets
12.5 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
2 unit(s)
Hake Fillet
(Contains: Fish)
15 milliliter(s)
Rice Vinegar
12 milliliter(s)
White Wine Vinegar
25 grams
Ketjap Manis
(Contains: Soya)
Not included in your delivery
300 milliliter(s)
Water for the Rice
Energy (kJ)746 kJ
Energy (kcal)178 kcal
Fat1.9 g
of which saturates0.4 g
Carbohydrate16.4 g
of which sugars14.7 g
Dietary Fibre2.7 g
Protein22.6 g
Salt2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Preheat your oven to 200 degrees. Pop the white wine vinegar, honey, soy sauce, ketjap manis and rice vinegar in a large bowl and stir together. Lay in the hake fillets and turn to coat in the mixture. Set aside. IMPORTANT : Remember to wash your hands after handling raw fish.
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, stir in the jasmine rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, pop the broccoli florets on a baking tray and drizzle with oil. Season with salt and pepper, toss to coat then spread out. Set aside, we will roast them later.
Heat a drizzle of oil in a large frying pan on high heat. When hot, carefully remove the hake from the marinade (keep the marinade, we will use this later!) and lay in the pan. Lower the heat to medium and fry the fish until golden all over and cooked through, 3-4 mins each side. IMPORTANT : The fish is cooked when opaque in the centre. When cooked, transfer the hake to a plate.
When the fish is half way through cooking, roast the broccoli on the top shelf of your oven until crispy , 10-12 mins. Allow the frying pan to cool a little then return to medium heat and pour the marinade you made in step 1 into the pan along with 2 tbsp water per person. Stir and bubble until reduced and sticky, 5-6 mins. TIP: If you reduce it too far, just add a splash more water to loosen it up!
When the sauce is ready , return the fish to the pan and carefully spoon the sauce over the fish to coat. Fluff up the rice with a fork and serve in bowls topped with the teriyaki hake and sauce. Serve the roasted broccoli alongside and enjoy!
