Ingredients
4 fillets of hake (±500gm)
Marinade
1 cup orange juice
1 cup water
Grated rind of ½ orange
2 tsp grated ginger
1 – 2 Tblsp teriyaki sauce
Thickening
1 Tblsp maizena
2 Tblsp water
Accompaniments
500 gm new potatoes, halved
4 large carrots
± 240 gm sugar snap peas
Method
In a large shallow dish, mix together the marinade ingredients.
Lay the fish fillets on top of the marinade, and turn to coat.
Scrub and halve the potatoes.
Cook in lightly salted water for about 20 minutes.
Tip the marinade and the fish fillets into a wide pan.
Place over a medium heat, and bring to the boil.
Reduce heat, and then simmer, covered, for about 5 mins until the fish flakes easily.
Remove the fish from the pan and keep warm
Mix the maizena and water to a paste.
Stir this into the pan juices, stirring until sauce thickens.
Place the fish back in the pan, cover and turn off the heat.
Meanwhile, steam or microwave the carrots until tender, adding the peas for the last 4 mins.
Serve the fish alongside the vegetables.
Spoon sauce over the fish, and serve.
This makes quite a lot of sauce. (My husband loves sauces and gravy). You can use less water, if you want less sauce.
