Crispy Garlic-Miso Glazed Cape Hake with Japanese Cucumber Salad
This is the type of recipe you may expect to see with salmon, yet is exceptional with hake. Its mild flavour really lets the savoury garlic-miso glaze shine through. This dish is perfect for enjoying in summer served alongside this crisp and refreshing cucumber salad. Garnish with sliced green onions, if desired.
- Yield: 4 1x
Ingredients
Scale
- 4–113 g portions high liner culinary cape hake fillets IQF (product #5946), thawed
- 89 ml liquid honey (about 6 tbsp)
- 59 ml soy sauce (about 1/4 cup)
- 1–1/2 Tsp (7 ml) finely grated fresh ginger
- 1 Tsp (5 ml) miso paste
- 3 Clove garlic, pressed
- 1 Tsp (5 ml) peanut oil
Japanese cucumber salad:
- 3 Mini cucumbers
- 1 Small bird’s eye chili, sliced
- 2 Tbsp (30 ml) rice vinegar
- 1 Tbsp (15 ml) black and white sesame seeds
- 1 Tsp (5 ml) granulated sugar
- 1/2 Tsp (2 ml) salt
Instructions
- In a non-metallic bowl, whisk honey, soy sauce, ginger, miso and garlic. Add High Liner Culinary cape hake fillets IQF, turning to coat. Cover and refrigerate for at least 3 hours or overnight.
- Pour off marinade into a small saucepan; bring to a boil. Reduce heat and simmer until reduced by half. Set aside.
- Heat peanut oil in a heavy skillet until pan is very hot; sear top side of hake fillets to create a crust, about 1 minute. Immediately transfer fish, crisp side up, to a parchment paper-lined rimmed baking sheet. Bake in a preheated 350°f (180°c) oven for 5 minutes or until cooked through.
- In a bowl, toss cucumber, chili, vinegar, sesame seeds, sugar and salt; mound salad on four plates. Serve hake on top and drizzle with reduced sauce.
Notes
