Hake with ginger and rice
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
CUISINE
COURSE
Main
Method
Place the fish chunks on a board and drizzle two tablespoons of oil over it. Rub the grated ginger all over the chunks and then season all over with sea salt and black pepper.
Make sure the chunks are well coated in oil, ginger and seasoning.
Leave for a couple of minutes.
In a large frying pan over medium high, heat the remaining oil and then add the marinated fish chunks. Cook the fish for a couple of minutes on one side and then cook for a further two minutes until the fish is cooked through. Remove from the pan to a warm plate.
Add the butter to the pan, letting it melt before adding the leftover rice. Heat the rice for a minute or two and then add the spring onions.
Stir everything around the pan until the rice starts to stick. Stir the sugar and vinegar together until the sugar dissolves and then pour this over the rice.
Stir through and then remove from the pan. Serve in bowls with the fish on top, garnished with freshly- chopped coriander.
Ingredients
400g leftover rice
Bunch of spring onions, white parts sliced thinly, green ends discarded
1 thumb of ginger, peeled and grated
2-3 fillets of skinless hake,
cut into large chunks
1 tablespoon rice vinegar
50g butter
3 tbsp light vegetable oil
1 teaspoon sugar
Sea salt and freshly-ground black pepper
Small handful of coriander, chopped
Method
Place the fish chunks on a board and drizzle two tablespoons of oil over it. Rub the grated ginger all over the chunks and then season all over with sea salt and black pepper.
Make sure the chunks are well coated in oil, ginger and seasoning.
Leave for a couple of minutes.
In a large frying pan over medium high, heat the remaining oil and then add the marinated fish chunks. Cook the fish for a couple of minutes on one side and then cook for a further two minutes until the fish is cooked through. Remove from the pan to a warm plate.
Add the butter to the pan, letting it melt before adding the leftover rice. Heat the rice for a minute or two and then add the spring onions.
Stir everything around the pan until the rice starts to stick. Stir the sugar and vinegar together until the sugar dissolves and then pour this over the rice.
Stir through and then remove from the pan. Serve in bowls with the fish on top, garnished with freshly- chopped coriander.
