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Vanilla cake with pistachio icing

35 minutes

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Chilli-ginger hake

20 minutes

Chilli-ginger hake

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 T ginger, crushed
1 t cornflour
1 T water
2 T soya sauce
1 T Woolworths peanut or stir-fry oil
300 g Woolworths baby marrow noodles
20 g coriander, chopped
4 x 150 g hake portions
3 T Woolworths Korean chilli glaze

Method

1. Preheat the oven’s grill. Mix the ginger, cornflour, water and soya sauce.

2. Heat the oil until very hot in a large pan or wok. Add the baby marrow noodles and quickly swirl around the pan. Add the cornflour mixture and cook for 1 minute – add some water if necessary and wilt in the coriander.

3. Brush the fish with the glaze and place on a baking tray. Grill for 10 minutes until cooked through. Serve with the baby marrow noodles.

Find more stir-fry recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom

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Chilli-ginger hake

Chilli-ginger hake

Ingredients

Method