Chilli-ginger hake

Chilli-ginger hake

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious
  • 15 minutes
  • 20 minutes
  • Woolworths Villiera Chenin Blanc

This carb-conscious chilli-ginger hake stir-fry will soon be a family favourite.


  • 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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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