Certified Sustainable Seafood

Asian Hake Medallions Salad

Prep time 15 mins
Cooking Time 15 mins
Serves 2
  • 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
  1. Mix all the ingredients together except the medallions.
  2. Place in the medallions in a zip lock bag and pour in the sauce. Leave to marinade for one hour in the fridge.
  3. Remove the medallions from the fridge and leave at room temp for 15 minutes.
  4. Heat a non stick pan. Remove the medallions from the marinade and grill on a pan for 2 minutes on each side. Set aside.
  5. 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.
  6. 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.

Ingredients

Method

  • 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
  1. Mix all the ingredients together except the medallions.
  2. Place in the medallions in a zip lock bag and pour in the sauce. Leave to marinade for one hour in the fridge.
  3. Remove the medallions from the fridge and leave at room temp for 15 minutes.
  4. Heat a non stick pan. Remove the medallions from the marinade and grill on a pan for 2 minutes on each side. Set aside.
  5. 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.
  6. 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.
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