Teriyaki Hake

Name: Teriyaki Hake with Jasmine Rice and Crispy Broccoli
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 150 Jasmine Rice; 200 Broccoli Florets; 12.5 Soy Sauce; 15 Honey; 2 Hake Fillet; 15 Rice Vinegar; 12 White Wine Vinegar; 25 Ketjap Manis; 300 Water for the Rice

with Jasmine Rice and Crispy Broccoli

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Our sweet and sticky hake teriyaki is a brilliant recipe for when you’re craving something fresh and light. Teriyaki is a cooking technique used in Japanese cuisine where foods are grilled with a glaze of soy sauce, mirin, and sugar. The word teriyaki derives from the Japanese word teri, meaning gloss or shine, and yaki, which refers to the cooking method of grilling. Served with steamed Jasmine rice and roasted broccoli, this deliciously simple dish is a real weeknight winner.

Allergens:

Cereals containing gluten

•Soya

•Fish

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

150

Jasmine Rice

200

Broccoli Florets

12.5

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Honey

Hake Fillet

(Contains: Fish)

Rice Vinegar

White Wine Vinegar

Ketjap Manis

(Contains: Soya)

Not included in your delivery

300

Water for the Rice

Nutritional information

Energy (kcal)454 kcal

Energy (kJ)1900 kJ

Fat2 g

of which saturates1 g

Carbohydrate75 g

of which sugars16 g

Protein29 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Medium Saucepan

•Baking Tray

•Grill Pan

•Plate

Cooking Instructions and Tips

Preheat your oven to 200°C. Pop the white wine vinegar, honey, soy sauce, ketjap manis and rice vinegar into a mixing bowl and stir together. Lay in the hake fillets and turn to coat in the marinade. Set aside. IMPORTANT: Remember to wash your hands and equipment a er handling raw fish.

Pour the water (see ingredients for amount) into a large 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. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice t will finish cooking in its own steam.

Meanwhile, pop the broccoli florets on a lined 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 halfway 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 of water per person. Stir and bubble until reduced and sticky, 5-6 mins. tTIP: If you reduce it too far, just add a splash more water to loosen it up!

Once 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 hake teriyaki and sauce. Serve the roasted broccoli alongside. Enjoy!