Orange And Teriyaki Hake
I am pretty sure there’s a proper way to cook this, but I’ve grown so accustomed to making this quick meal using a few choice flavors.
I’ve been grating a lot of oranges for it’s zest lately and instead of juicing them all I decided to use one at lunchtime to make a very quick Teriyaki glaze. I usually pan fry hake sometimes when I’m not in the mood to switch my oven on. This combination is lovely and if you have black sesame seeds, you could sprinkle some on the top and make it look and taste even nice.
I had made pumpkin earlier this week with crushed hemp. I laid my fish over this carb and added two spoonfuls of fluffy red millet to my plate. It is the most filling lunch.
Ingredients
1/4 cup Teriyaki sauce
juice of 1 lemon
boiling water
fresh thyme
3-4 petite hake pieces (I use the frozen kind)
1 tsp oil
lemon and coriander for garnish
smoked paprika
Method
Heat oil on medium-high heat in a large pan.
Break 1 tbsp of fresh thyme into the oil and fry it until you can smell the herb.
While the thyme is frying, prepare your fish and lay each one into the pan, skin down on top of the thyme.
Fry for 1 minutes and flip. Repeat! The fish must be skin down for this next step.
Add Teriyaki Sauce to the pan, 1/8 cup of boiling water and the orange juice. Lower your heat to medium.
Shake the amount of smoked paprika over your fish and cover the pan with a splatter lid for 2 minutes.
With a spoon ladle hot liquid over your fish, continuously, for 1 minute.
The sauce will get thick quick so keep adding a tiny amount of water to the pan to keep it runny and give the pan a shake to make sure the fish is not sticking to the bottom of the pan.
Turn the stove off and garnish with fresh coriander and plate with a fresh lemon.
