Crispy Soy Hake With Sushi Rice Balls And Edamame Salad
Bento-no-we-didn't! If you love sushi, this'll be right up your street. For this Tokyo-inspired treat, you'll serve crispy, umami hake alongside rice balls, punchy dipping sauce, crunchy pickled cucumber and spicy, creamy edamame salad.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Sugar, Pepper, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle
Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully
Add the sushi rice to an oven-proof dish with 250ml [375ml] [500ml] boiled water, cover tightly with tin foil and put the dish in the oven for 25 min or until all the water is absorbed and the rice is cooked
Once cooked, transfer the rice to a plate and set aside for 10 min or until the rice is cooled
Meanwhile, cut your cucumber in half lengthways and scrape out the inner seeds with a teaspoon, throw the watery seeds away, then slice finely
Add the sliced cucumber to a small bowl with your rice vinegar and a pinch of sugar
Stir everything together and set aside – this is your quick-pickled cucumber
Peel and grate your garlic
Combine half your soy sauce and the grated garlic in a bowl with your chilli flakes (can't handle the heat? Go easy!) and a pinch of sugar – this is your dipping sauce
Chop your hake fillet[s] into large, bite-sized pieces
Add the chopped hake to a large bowl with the remaining soy sauce, then set aside to marinate
Combine your sriracha (not a fan of spice? Just add a little!) and mayo in a bowl – this is your sriracha mayo
Rinse your blanched edamame beans under cold running water
Add the blanched edamame beans to a bowl with half of the sriracha mayo (save the rest for garnish!) and a good grind of black pepper and give everything a good mix up – this is your edamame salad
Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to coat the base of the pan) over a high heat
Add your cornflour to the marinated hake and give everything a good mix up until the hake is fully coated
Once hot, add the coated hake and cook for 3-4 min on each side or until cooked through – this is your crispy soy hake
Once the rice is cooled, roll into 3 balls per person (clean hands is the best way!) – these are your sushi rice balls
Tip: Use wet hands to make it easier!
Serve the crispy soy hake with the sushi rice balls, edamame salad and quick-pickled cucumber (reserve the pickling liquid) to the side, drizzle the remaining sriracha mayo over the rice balls and sprinkle over your shichimi togarashi (can't handle the heat? Go easy!) and black sesame seeds
Combine the reserved pickling liquid and the dipping sauce and serve it to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, crustacean, egg, fish, gluten, mollusc, mustard, nut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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