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Rice Flake-Crusted Hake

with Sautéed Daikon Radish & Yuzu-Soy Sauce

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 500 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this dish, we’re creating a flavorful sauce using two incredible Japanese ingredients. Yuzu is the juice of an amazingly aromatic citrus fruit native to Eastern Asia. It’s tart and sweet, a bright accent to any dish. We’re combining it with light soy sauce (also called usukuchi). Though slightly bolder in flavor than its darker counterparts, it contains vinegar, making it tangier, too. This highlights the tartness of the yuzu and provides a counterpoint to its sweetness. As a sauce for rice flake-crusted hake, the combination is light, without sacrificing flavor.

fresh
ingredients
Rice Flake-Crusted Hake with Sautéed Daikon Radish & Yuzu-Soy Sauce
Title
  • 2 Hake Fillets
  • ½ cup Rice Flakes
  • 3 oz Shiitake Mushrooms
  • 5 oz Daikon Radish
  • 2 cloves Garlic
  • ½ bunch Yu Choy
  • 2 Tbsps Sesame Oil
  • 1 Tbsp Yuzu Juice
  • 2 Tbsps Light Soy Sauce
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Wasabi Powder
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the mushroom stems; leave the caps whole. Slice the radish into ½-inch-thick rounds. Peel and mince the garlic and ginger. Cut off and discard the root ends of the yu choy. In a small bowl, combine the wasabi powder and 1 tablespoon of water.

Cook the mushrooms:
2 Cook the mushrooms:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the mushrooms and cook, flipping occasionally, 4 to 6 minutes, or until browned. Transfer to a large bowl and set aside, without wiping out the pan.

Cook the vegetables:
3 Cook the vegetables:

In the pan used to cook the mushrooms, heat 2 teaspoons of oil on medium-high until hot. Add the radish in a single layer. Cook 2 to 4 minutes per side, or until browned. Add the garlic and ginger; cook, stirring frequently, 30 to 45 seconds, or until fragrant. Add the yu choy, half the sesame oil and 2 tablespoons of water. Cook, stirring frequently, 1 to 2 minutes, or until the yu choy has wilted and the liquid has evaporated. Transfer to the bowl of cooked mushrooms and set aside. Wipe out the pan.

Coat the hake:
4 Coat the hake:

Place the rice flakes on a plate. Pat the hake fillets dry with paper towels and season with salt and pepper on both sides. Working 1 at a time, thoroughly coat the seasoned fillets in the remaining sesame oil, letting the excess drip off. Firmly press both sides of the coated fillets into the rice flakes, shaking the excess off. Transfer the coated fillets to a plate.

Cook the hake:
5 Cook the hake:

In the pan used to cook the vegetables, heat 2 teaspoons of oil on medium-high until hot. Add the coated hake fillets. Cook 3 to 5 minutes per side, or until the rice flakes are browned and crispy and the hake is cooked through. (Some of the rice flakes may fall off during the cooking process.) Transfer to a plate and set aside.

Finish & plate your dish:
6 Finish & plate your dish:

In a medium bowl, combine the yuzu juice and light soy sauce. Divide the cooked mushrooms and vegetables and cooked hake fillets between 2 dishes; stir any juices from the bowl of vegetables into the yuzu-light soy sauce. Garnish with a few spoonfuls of the yuzu-light soy sauce and as much of the wasabi mixture as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the mushroom stems; leave the caps whole. Slice the radish into ½-inch-thick rounds. Peel and mince the garlic and ginger. Cut off and discard the root ends of the yu choy. In a small bowl, combine the wasabi powder and 1 tablespoon of water.

2 Cook the mushrooms:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the mushrooms and cook, flipping occasionally, 4 to 6 minutes, or until browned. Transfer to a large bowl and set aside, without wiping out the pan.

Cook the mushrooms:
Cook the vegetables:
3 Cook the vegetables:

In the pan used to cook the mushrooms, heat 2 teaspoons of oil on medium-high until hot. Add the radish in a single layer. Cook 2 to 4 minutes per side, or until browned. Add the garlic and ginger; cook, stirring frequently, 30 to 45 seconds, or until fragrant. Add the yu choy, half the sesame oil and 2 tablespoons of water. Cook, stirring frequently, 1 to 2 minutes, or until the yu choy has wilted and the liquid has evaporated. Transfer to the bowl of cooked mushrooms and set aside. Wipe out the pan.

4 Coat the hake:

Place the rice flakes on a plate. Pat the hake fillets dry with paper towels and season with salt and pepper on both sides. Working 1 at a time, thoroughly coat the seasoned fillets in the remaining sesame oil, letting the excess drip off. Firmly press both sides of the coated fillets into the rice flakes, shaking the excess off. Transfer the coated fillets to a plate.

Coat the hake:
Cook the hake:
5 Cook the hake:

In the pan used to cook the vegetables, heat 2 teaspoons of oil on medium-high until hot. Add the coated hake fillets. Cook 3 to 5 minutes per side, or until the rice flakes are browned and crispy and the hake is cooked through. (Some of the rice flakes may fall off during the cooking process.) Transfer to a plate and set aside.

6 Finish & plate your dish:

In a medium bowl, combine the yuzu juice and light soy sauce. Divide the cooked mushrooms and vegetables and cooked hake fillets between 2 dishes; stir any juices from the bowl of vegetables into the yuzu-light soy sauce. Garnish with a few spoonfuls of the yuzu-light soy sauce and as much of the wasabi mixture as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

Finish & plate your dish: