Paul Flynn's steamed hake, peppered cabbage, soy, ginger and garlic.



  • 1 small savoy cabbage, trimmed , shredded and washed 
  • 1 small cauliflower, trimmed and very finely sliced 
  • 500g skinless hake 
  • 1 thumb sized piece of ginger, peeled and shredded 
  • 2 cloves of garlic, peeled and sliced 
  • 60 mls dark soy sauce 
  • 2 tbs fish sauce 
  • A drizzle of honey 
  • 2 tbs toasted sesame oil 
  • 200 mls water 
  • Salt and black pepper 



  1. Layer the cabbage, cauliflower and hake on a large frying pan or shallow pot. 
  2. Scatter the ginger and garlic over the trout then drizzle over the soy, fish sauce, honey and sesame oil. 
  3. Add the water and season using just a little salt and lots of black pepper. 
  4. Cover the pan tightly then cook on the hob on the highest heat for 10 -12 minutes. 
  5. Exactly how long it takes will entirely depend on the thickness of the fish.  Don't be tempted to peek. 
  6. Use a knife to check if the fish is cooked after ten minutes. 
  7. The sauce should be nearly all absorbed into the vegetables. 
  8. If you find that your fish isn't cooked and your pan is dry just add a little more water and continue to cook for another minute or two.