Crispy Garlic-Miso Glazed Cape Hake with Japanese Cucumber Salad - Brand Points Plus Canada

Crispy Garlic-Miso Glazed Cape Hake with Japanese Cucumber Salad

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Crispy Garlic-Miso Glazed Cape Hake with Japanese Cucumber Salad

  • Author: High Liner Foods
  • Yield: 4 1x


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.



  • 4113 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)
  • 11/2 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


  1. 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. 
  2. Pour off marinade into a small saucepan; bring to a boil. Reduce heat and simmer until reduced by half. Set aside.
  3. 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. 
  4. 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. 


High Liner Foodservice

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