Cooking has always been an act of love for me and hake is such a versatile, sustainable and quick to cook ingredient.
Prep time
15 mins
Cooking Time
15 mins
Serves
2
Ingredients
- 3 MSC certified hake medallions, each cut into fours
- 3 tbsp. soy sauce
- 1 tbsp. wholegrain mustard
- 1 tbsp. sesame oil
- 1 tbsp. chilli flakes
- 1 tbsp. crushed garlic and ginger
- 3 tbsp. honey
For the salad
- 200g fresh herb salad mix
- 1 cup red cabbage, shredded
- 1 large carrot, grated
Method
- Mix all the ingredients together except the medallions.
- Place in the medallions in a zip lock bag and pour in the sauce. Leave to marinade for one hour in the fridge.
- Remove the medallions from the fridge and leave at room temp for 15 minutes.
- Heat a non stick pan. Remove the medallions from the marinade and grill on a pan for 2 minutes on each side. Set aside.
- In the meantime, pour the rest of the marinade into a small sauce pan. Simmer the sauce until it is slightly reduced. Set aside to cool completely.
- On a large platter, place a layer of the herb salad mix. Scatter the red cabbage and carrot on top. Carefully place the medallions on top of the salad mix. Drizzle the sauce on top as a dressing.
