Soy and ginger glazed hake with egg noodles

Sea Harvest
4 servings Prep: 30 mins, Cooking: 10 mins
Rate this recipe
A dish that’s easy to put together and delivers with punchy Asian flavour.

By Independent Contributor April 24 2023
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Ingredients (18)

1/4 cup soy sauce
1/4 cup honey
1/2 tsp sesame oil
a knob of fresh ginger — finely chopped/microplaned
1 garlic clove — finely chopped
1 red chilli — finely chopped
zest and juice 1 of lime
salt and freshly ground back pepper
1 x 500 g Sea Harvest Hake Fillets 
300 g dried egg noodles
200 g tenderstem broccoli — lightly steamed
200 g edamame beans — shelled and lightly steamed
3 spring onions — diagonally sliced, (green part only)
2 tbsp sesame seeds — lightly toasted
1 tsp chilli flakes — optional
sea salt and freshly ground black pepper
To serve
1 red chilli — finely sliced
1 lime — cut into wedges
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Combine the glaze ingredients in a small saucepan over medium heat. Bring to a boil and simmer for a few minutes until thickened.


Preheat the oven to 180 ºC.

Place frozen hake fillets onto a baking tray and bake for 18-20 minutes. During the last 3 minutes of cooking time change the oven setting to grill, then brush the fish with the glaze and caramelize for the final 3 minutes. Keep an eye on the fish to ensure that the glaze does not burn.

Egg Noodles

Soak the noodles in boiling water until soft (about 10 minutes). Toss the cooked noodles in the remaining glaze to coat (if the glaze has thickened, add a little hot water to thin out) then add the broccoli, edamame beans, some of the spring onion greens and half of the sesame seeds and toss to combine.

To Serve

Serve the sticky glazed fish on a bed of noodles with green veggies and garnish with the rest of the toasted sesame seeds, the spring onions greens and red chillies. Best enjoyed with a squeeze of fresh lime right before eating.

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