Black soba noodles with blackened teriyaki hake combines some legendary flavours in a new way. Sticky, sweet and dark, teriyaki doesn’t always have to be paired with salmon. We threw caution to the wind and used some local fresh hake instead. Salty, light, and delicious.
Black soba noodles with blackened teriyaki hake
- 125ml (½ cup) soya sauce
- 45ml (3 tbsp) honey
- 45ml (3 tbsp) brown sugar
- a pinch of dried chilli flakes
- 4 hake fillets
- cooked black soba noodles
- steamed pak choi
- black and white sesame seeds
- fresh red chilli, chopped
- spring onions, chopped
Preheat the oven to 200°C.
Place the soya sauce, honey, brown sugar and chilli flakes in a small saucepan and bring to a boil. Cook until the mixture has reduced and become quite sticky, about 7 minutes.
Place the hake fillets in a baking dish and pour the teriyaki sauce over the fillets. Bake in the preheated oven until blackened, cooked through and sticky, 10 – 12 minutes.
Serve the sticky, blackened hake with black soba noodles, steamed pak choi, black and white sesame seeds, chopped red chilli and spring onions.