Poached hake medallions

Recipe from: 18 January 2013

Ingredients 13
Servings 1
Minutes 00:10


Serving Change
  • 4
    portions Sea Harvest Hake Medallions
  • 1
    reduced sodium fish stock
  • 2
    coriander seeds
  • 2
    black Peppercorns
  • 1
    piece fresh ginger
  • 2
    fresh garlic
  • 2
    slices lemon
  • 1
    stalk lemongrass
  • 3
    green chillies
  • 1
    reduced sodium soy sauce
  • 2
    bell peppers
  • 250
  • 2
    packs Asian noodles


Let the hake medallions defrost. Place stock in a pot to create the broth and bring to a simmer.

Peel the ginger, crush the garlic cloves and lemon grass, roughly chop the chillies and add them, as well as the coriander, lemon peppercorns to the broth.

Cover the broth and bring to a simmer and allow the flavours to infuse for 10 minutes.

Add the soy sauce to the broth and continue to simmer for another 10 minutes.

In the meantime, chop your peppers and broccoli into pieces that you can stir fry. Remove the broth from the heat and remove all the solids by passing it through a sieve. Return the broth to the pot and put it back on the heat.

When the broth is simmering again, use a slotted spoon to lower the Sea Harvest hake medallions into the broth. Ideally the broth should cover the medallions, but if the level of the liquid is a bit low you can just turn the fish over halfway through the cooking time.

While the fish is poaching it is the ideal opportunity to quickly stir fry the vegetables in a little oil and noodles. Keep them fresh and crunchy for the best results, 5 or 6 minutes should be sufficient

Lay the cooked noodles and vegetables in your bowl. After 8 minutes of poaching the fish, remove the medallions with a slotted spoon and place on top of the vegetable and noodle medley.

Finally, pour about 150ml the poaching liquid over the fish and vegetables.

Reprinted with permission of Geoff Edwards.

Read more on: recipe  |  fish  |  healthy  |  seafood


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2016-10-21 11:21

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