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Hake with pak choi

I love the versatility of the wonderful Hake, one moment delicate, and the next able to stand up to bold flavours, this recipe I'm sharing with you here is a simple way of marrying the Hake with great flavours

The Hake will definitely benefit from being left in the marinade for around 12 hours

This recipe will serve 4 people


300 ml of honey

150 ml light soy sauce

100 ml toasted sesame seed oil

100 ml apple cider vinegar

1½ tsp freshly ground pepper

1 tsp freshly chopped ginger

1 whole red chilli, finely chopped

1 bunch of fresh coriander chopped

4 x 6oz Fresh Hake fillets

4 heads of pak choi to serve


Combine all ingredients (except for fish) in a medium-sized mixing bowl.

Add the Hake fillets and marinate for 24 hours.

If possible turn the Hake halfway through marinade time to allow even flavor distribution.

To cook the Hake

Preheat oven to 190c degrees

line a baking dish big enough to hold the Hake fillets with parchment paper.

Remove Hake from marinade, place in the baking dish and bake on the center rack for 7-9 minutes, until the Hake is opaque and flakes easily.

For the pak choi

Cut each pak choi in half and wilt gently in a pan for 5 minutes

Add some of the marinade and continue to cook for 2 minutes until the sauce has reduced and becomes thick

Place the pak choi onto 4 warmed plates, place the Hake on top, finish with the reduced sauce and chopped coriander

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