I love the versatility of the wonderful Hake, one moment delicate, and the next able to stand up to bold flavours, this recipe I’m sharing with you here is a simple way of marrying the Hake with great flavours 

The Hake will definitely benefit from being left in the marinade for around 12 hours 

This recipe will serve 4 people 


300 ml of honey

150 ml light soy sauce

100 ml toasted sesame seed oil

100 ml apple cider vinegar

1½ tsp freshly ground pepper

1 tsp freshly chopped ginger

1 whole red chilli, finely chopped 

1 bunch of fresh coriander chopped 

4 x 6oz Fresh Hake fillets 

4 heads of pak choi to serve 


Combine all ingredients (except for fish) in a medium-sized mixing bowl. 

Add the Hake fillets and marinate for 24 hours. 

If possible turn the Hake halfway through marinade time to allow even flavor distribution.

To cook the Hake 

Preheat oven to 190c degrees

line a baking dish big enough to hold the Hake fillets with parchment paper.

 Remove Hake from marinade, place in the baking dish and bake on the center rack for 7-9 minutes, until the Hake is opaque and flakes easily.

For the pak choi

Cut each pak choi in half and wilt gently in a pan for 5 minutes 

Add some of the marinade and continue to cook for 2 minutes until the sauce has reduced and becomes thick 

Place the pak choi onto 4 warmed plates, place the Hake on top, finish with the reduced sauce and chopped coriander 


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s