STICKY SOYA & HONEY GLAZED HAKE POPS
STICKY SOYA & HONEY GLAZED HAKE POPS
STICKY SOYA & HONEY GLAZED HAKE POPS
SHORT DESCRIPTION
This soya and honey glazed Hake Pops with fresh egg noodles is the perfect choice for a quick meal. It doesn’t get much easier than this.
Serves 2
INGREDIENTS
1 x I&J Hake Pops 400 g pack
1 tsp (5 ml) sesame oil
3 x garlic cloves, peeled and crushed
1 tsp (5 ml) finely grated ginger
3 Tbsp (45 ml) soy sauce
3 Tbsp (45 ml) honey
2 Tsp (10 ml ) lemon juice
2 tsp (10 ml) cornflour
100 ml water
250 g fresh egg noodles
110 g shelled edamame
2 Tbsp (30 ml) toasted sesame seeds
2 Tbsp (30 ml) chopped chives
METHOD
1.
Pre-heat the oven to 180°C.
Pre-heat the oven to 180°C.
2.
Place the Hake Pops onto a roasting tray and bake in the oven for 15 minutes.
Place the Hake Pops onto a roasting tray and bake in the oven for 15 minutes.
3.
Place the sesame oil, garlic, ginger, soy sauce, honey and lemon juice into a small pot; bring to a gentle simmer.
Place the sesame oil, garlic, ginger, soy sauce, honey and lemon juice into a small pot; bring to a gentle simmer.
4.
Mix the cornflour and water together and pour into the simmering mixture, stirring continously until it comes to the boil. Set aside.
Mix the cornflour and water together and pour into the simmering mixture, stirring continously until it comes to the boil. Set aside.
5.
Soak the egg noodles in boiling water for 5 minutes and drain. Divide the noodles into 2 bowls, top with the cooked Hake Pops and drizzle the sauce over. Top with edamame, sesame seeds and chopped chives. Serve and enjoy.
Soak the egg noodles in boiling water for 5 minutes and drain. Divide the noodles into 2 bowls, top with the cooked Hake Pops and drizzle the sauce over. Top with edamame, sesame seeds and chopped chives. Serve and enjoy.
SHORT DESCRIPTION
This soya and honey glazed Hake Pops with fresh egg noodles is the perfect choice for a quick meal. It doesn’t get much easier than this.
INGREDIENTS
1 x I&J Hake Pops 400 g pack
1 tsp (5 ml) sesame oil
3 x garlic cloves, peeled and crushed
1 tsp (5 ml) finely grated ginger
3 Tbsp (45 ml) soy sauce
3 Tbsp (45 ml) honey
2 Tsp (10 ml ) lemon juice
2 tsp (10 ml) cornflour
100 ml water
250 g fresh egg noodles
110 g shelled edamame
2 Tbsp (30 ml) toasted sesame seeds
2 Tbsp (30 ml) chopped chives
