Chilli-ginger hake
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- Abigail Donnelly
- 4
- Easy
- Carb Conscious Dairy free Fat conscious
- 15 minutes
- 20 minutes
- Woolworths Villiera Chenin Blanc
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
This carb-conscious chilli-ginger hake stir-fry will soon be a family favourite.
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
Cooking Instructions
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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