Soya-and-ginger hake

Soya-and-ginger hake

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious
  • 10 minutes
  • 15 minutes
  • Bouchard-Finlayson Blanc de Mer 2013


  • 2 hake fillets, halved
  • 2 garlic cloves, thinly sliced
  • 1 x 5 cm ginger piece, peeled and thinly sliced
  • 150 g shimeji mushrooms
  • ½ cup low-sodium soya sauce
  • ½ cup good-quality chicken stock
  • 2 spring onions, thinly sliced

Cooking Instructions

Preheat the oven to 180°C and line an ovenproof bowl with baking paper.

Add the hake, garlic, ginger and mushrooms and pour over the soya sauce and stock. Cover with another sheet of baking paper and crimp the edges to form a parcel.

Cook in the oven for 15 minutes. Scatter over the spring onions.

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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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