Chinese pan-fried hake with soy sauce

Chinese pan-fried hake with soy sauce Easy Food
Serves 4
4 hake fillets
Salt and black pepper
Cornflour, for dusting
2 tbsp vegetable oil
6 garlic cloves, crushed
1 x 4cm piece of ginger, peeled and thinly sliced
4 spring onions, sliced

For the sauce:
120ml water
2 tbsp soy sauce
1 tbsp honey

To serve:

  1. Pat the fish fillets dry with kitchen paper and season with salt and pepper. Dust the fish with cornflour, shaking off any excess, and set aside.
  2. In a bowl, combine the ingredients for the sauce. Mix well and set aside.
  3. Heat the oil in a large pan over a high heat and cook the garlic, ginger and spring onions for 1-2 minutes until fragrant. Remove from the pan using a slotted spoon and set aside.
  4. Return the pan to a medium-high heat and cook the coated fish for 4-5 minutes without moving it. Carefully flip the fish over and cook for another 4-5 minutes until opaque and cooked throughout. Transfer to plate.
  5. Reduce the heat to medium and pour the sauce into the pan. When it begins to bubble, add the garlic, ginger and spring onion. Cook for 2-3 minutes.
  6. Pour the sauce over the fish and serve immediately with rice.

Per serving
283kcals, 8.4g fat (1.7g saturated), 14.9g carbohydrates, 5g sugars, 35.8g protein, 1.3g fibre, 0.612g sodium