Miso Hake with Cucumber-Avocado Salsa
with blanched pak choiCalories
:
643 kcalProtein
:
33g proteinTotal
:
25 minutesDifficulty
:
MediumAllergens:
- Gluten
- Tarwe
- Soja
- Vis
- Sesamzaad
- Cashewnoten
- Noten
- Selderij
- May contain traces of allergens
- Macadamianoten
- Noten
- Paranoten
- Pecannoten
- Pistachenoten
- Walnoten
- Amandelnoten
- Hazelnoten
This recipe provides 283 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Garlic
¼ piece
Lemon
½ bunch
Scallions
15 g
White miso paste
(Contains: Gluten, Tarwe, Soja)
1 piece
Skin-on hake fillet
(Contains: Vis)
¼ piece
Cucumber
½ piece
Avocado
5 g
Fresh coriander
(May be present: Selderij)
½ piece
Pak choi
½ sachet(s)
Black sesame seeds
(Contains: Sesamzaad)
10 milliliters
Sesame oil
(Contains: Sesamzaad)
10 g
Roasted cashew nuts
(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)
Not included in your delivery
1 tablespoon
Olive oil
to taste
Salt and pepper
1 tablespoon
[Reduced salt] soy sauce
1 tablespoon
[Plant-based] butter
Nutrition Values
Energy (kJ)2689 kJ
Calories643 kcal
Fat49.5 g
Saturated Fat13.8 g
Carbohydrate14.2 g
Sugar8.5 g
Dietary Fiber6.6 g
Protein33 g
Salt4.2 g
Potassium730.6 mg
Calcium92.4 mg
Iron2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Small Bowl
•Tall-Sided Pan
•Saucepan
•Casserole
Cooking Steps
1
- Crush or mince the garlic.
- Zest and juice the lemon.
- To a small bowl, add the butter, half of the garlic and, each per person, 1 tbsp white miso paste, 1/4 tsp lemon zest and 1/4 tsp lemon juice. Season with pepper and mix to combine.
- Place the hake in a bowl and coat with 2/3 of the marinade.
2
- Slice the scallions into thin rings, keeping the white part separate from the greens.
- Dice the cucumber. Halve and pit the avocado, then remove the skin and dice the flesh.
- Finely chop the coriander.
- Discard the base of the pak choi and then cut it in half.
3
- In a bowl, combine the cucumber, avocado, scallion greens, black sesame seeds, sesame oil and coriander with the remaining lemon juice.
- Season to taste with salt and pepper.
4
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the hake on its skin for 3 minutes, then flip and fry for another 3 minutes.
5
- Bring a layer of salted water to a boil in a saucepan, blanch the pak choi halves for 1 minute and then drain.
- Heat a drizzle of olive oil in a deep frying pan over medium heat. Fry the pak choi halves along with the white part of the scallions and the remaining garlic for 2 minutes.
- Deglaze with the soy sauce and 1 tsp water per person. Continue frying for 1 minute.
6
- Serve the hake on plates and drizzle over the remaining marinade from the pan.
- Serve the salsa and pak choi alongside.
- Scatter the cashews over the pak choi.
