Miso hake, with wild mushrooms and pak choi

Serves: 2

Prep Time: 30 minutes



  • 2 garlic, crushed
  • 1 thumb size piece of ginger, peeled and grated
  • 2 spring onions, sliced horizontally
  • 1 chili, chopped
  • 2 tbsp soy source
  • 1 tbsp sesame oil
  • 1 tbsp miso
  • 1 tbsp mirin
  • 1 tbs fish sauce
  • small bunch coriander stems, chopped
  • black pepper

Wild mushroom selection

500ml stock (vegetable or chicken)

2 Hake fillets

Pak choi


Heat the oven to 180C.

Mix the marinade ingredients together in a bowl and leave to one side. Place broth on a medium heat, and bring to simmer. Add in the marinade ingredients, and mushrooms and cook for around 6 minutes, until the mushroom begin to soften.

Cut greaseproof paper into 2 large squares. Put the first square in an oven dish and place one of the fish fillets drizzled with a little marinade in the middle of the square. Lift all 4 corners together and spoon over some of the mushrooms and broth.

Tie the corners together with string so the fish and liquid is contained. Repeat for the remaining two. You will have broth left — keep this to one side. Place the tray of fish parcels in the oven for 15 minutes until cooked through.

While the fish is cooking place the pak choi in the broth and cook on the stove until tender, this is usually around 4 minutes.

Serve the parcels on plates to be untied at the table, with the pak choi on the side, and the remaining coriander to garnish.

Miso hake, with wild mushrooms and pak choi 2, Jennifer Medhurst Miso hake, with wild mushrooms and pak choi 3, Jennifer Medhurst

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