eCook Meal
Blackened Hake Burrito Bowl
with creamy coriander slaw & homemade spiced tortilla chips
Homemade cabbage slaw AND homemade spiced tortilla chips, Chef? Any dinner guest will be pleasantly surprised as you dish up this elevated take on classic comfort food – each with its own taste twist. A crema blend adds a unique creaminess to cabbage slaw and a special spice blend a smoky & herbaceous note to tortilla triangles. Served with pan-seared hake, cooked with butter, and finished with a sweet corn & coriander salsa.
Serving guide
Choose your portion size.
SWEET ON SWEET Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY Cabbage
In a bowl, combine the Tomato, spring onion, charred corn, and lime juice. Season and mix until everything is well combined. Set aside in the fridge. In a separate bowl, mix the Cabbage with the crema blend, coriander, sweetener (to taste), and mix until the cabbage is well coated. Season and set aside in the fridge.
SPICED TORTILLA TRIANGLES
Cut the tortilla into 6 [12]|#7DA0D7 triangles. Place a pan over high heat, with enough oil to cover the base. When hot, add the triangles and fry until crispy and golden, 30-60 seconds per side. You may need to do this step in batches. Drain on paper towel and sprinkle with some of the spice blend (to taste).
BUTTER-BASTED HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel, rub with the remaining spice blend (to taste) and season. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan.
A TASTE TRIUMPH
Bowl up the hake. Place the creamy Cabbage slaw, charred corn salsa, and spiced tortilla chips alongside, poké bowl style. Good job, Chef!
SWEET ON SWEET Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY Cabbage
In a bowl, combine the Tomato, spring onion, charred corn, and lime juice. Season and mix until everything is well combined. Set aside in the fridge. In a separate bowl, mix the Cabbage with the crema blend, coriander, sweetener (to taste), and mix until the cabbage is well coated. Season and set aside in the fridge.
SPICED TORTILLA TRIANGLES
Cut the tortilla into 6 [12]|#7DA0D7 triangles. Place a pan over high heat, with enough oil to cover the base. When hot, add the triangles and fry until crispy and golden, 30-60 seconds per side. You may need to do this step in batches. Drain on paper towel and sprinkle with some of the spice blend (to taste).
BUTTER-BASTED HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel, rub with the remaining spice blend (to taste) and season. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan.
A TASTE TRIUMPH
Bowl up the hake. Place the creamy Cabbage slaw, charred corn salsa, and spiced tortilla chips alongside, poké bowl style. Good job, Chef!
SWEET ON SWEET Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY Cabbage
In a bowl, combine the Tomato, spring onion, charred corn, and lime juice. Season and mix until everything is well combined. Set aside in the fridge. In a separate bowl, mix the Cabbage with the crema blend, coriander, sweetener (to taste), and mix until the cabbage is well coated. Season and set aside in the fridge.
SPICED TORTILLA TRIANGLES
Cut the tortilla into 18 [24]|#7DA0D7 triangles. Place a pan over high heat, with enough oil to cover the base. When hot, add the triangles and fry until crispy and golden, 30-60 seconds per side. You may need to do this step in batches. Drain on paper towel and sprinkle with some of the spice blend (to taste).
BUTTER-BASTED HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel, rub with the remaining spice blend (to taste) and season. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan.
A TASTE TRIUMPH
Bowl up the hake. Place the creamy Cabbage slaw, charred corn salsa, and spiced tortilla chips alongside, poké bowl style. Good job, Chef!
SWEET ON SWEET Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY Cabbage
In a bowl, combine the Tomato, spring onion, charred corn, and lime juice. Season and mix until everything is well combined. Set aside in the fridge. In a separate bowl, mix the Cabbage with the crema blend, coriander, sweetener (to taste), and mix until the cabbage is well coated. Season and set aside in the fridge.
SPICED TORTILLA TRIANGLES
Cut the tortilla into 18 [24]|#7DA0D7 triangles. Place a pan over high heat, with enough oil to cover the base. When hot, add the triangles and fry until crispy and golden, 30-60 seconds per side. You may need to do this step in batches. Drain on paper towel and sprinkle with some of the spice blend (to taste).
BUTTER-BASTED HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel, rub with the remaining spice blend (to taste) and season. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan.
A TASTE TRIUMPH
Bowl up the hake. Place the creamy Cabbage slaw, charred corn salsa, and spiced tortilla chips alongside, poké bowl style. Good job, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R94.55
for 4 servings · R23.64 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spice Blend needs 60 mlChicken Masala 50 g R29.99 · whole pack (size can't be divided)R29.99
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Spring Onion needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Cabbage needs 200 gChinese Cabbage 300 g 300 g at R29.99 · 67% of packR19.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Corn needs 120 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 29% of packR6.94
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Tomatoes needs 2Flavourburst™ Snacking Tomatoes 175 g R24.99 · whole pack (size can't be divided)R24.99
Not in the Woolies basket — source these elsewhere:
- Crema Blend
- Lime Juice
- Wheat Flour Tortillas
- Line-caught Hake Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Blackened Hake Burrito Bowl?
The preparation time for Blackened Hake Burrito Bowl with creamy coriander slaw & homemade spiced tortilla chips is between 20 and 40 minutes.
What is the total time required to make Blackened Hake Burrito Bowl with creamy coriander slaw & homemade spiced tortilla chips?
The total time required to make Blackened Hake Burrito Bowl with creamy coriander slaw & homemade spiced tortilla chips is between 30 and 50 minutes.
How many servings does Blackened Hake Burrito Bowl provide?
4 servings
What are the main ingredients in Blackened Hake Burrito Bowl?
Cabbage, Corn, Crema Blend, Fish, Fresh Coriander, Lime Juice, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Spice Blend, Spring Onion, Spring Onions, Tomato, Tomatoes, Wheat Flour Tortilla/s, Wheat Flour Tortillas
What is the nutritional information of Blackened Hake Burrito Bowl?
Calories: 490, Carbs: 51 grams, Fat: grams, Protein: 34.2 grams, Sugar: 11.2 grams, Salt: 858 grams
How do I prepare Blackened Hake Burrito Bowl?
A TASTE TRIUMPH: Bowl up the hake. Place the creamy cabbage slaw, charred corn salsa, and spiced tortilla chips alongside, poké bowl style. Good job, Chef! BUTTER-BASTED HAKE: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel, rub with the remaining spice blend (to taste) and season. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan. SPICED TORTILLA TRIANGLES: Cut the tortilla into 6 [12]|#7DA0D7 triangles. Place a pan over high heat, with enough oil to cover the base. When hot, add the triangles and fry until crispy and golden, 30-60 seconds per side. You may need to do this step in batches. Drain on paper towel and sprinkle with some of the spice blend (to taste). CREAMY CABBAGE: In a bowl, combine the tomato, spring onion, charred corn, and lime juice. Season and mix until everything is well combined. Set aside in the fridge. In a separate bowl, mix the cabbage with the crema blend, coriander, sweetener (to taste), and mix until the cabbage is well coated. Season and set aside in the fridge. SWEET ON SWEET CORN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Blackened Hake Burrito Bowl?
Cabbage, Corn, Crema Blend, Fish, Fresh Coriander, Lime Juice, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Spice Blend, Spring Onion, Spring Onions, Tomato, Tomatoes, Wheat Flour Tortilla/s, Wheat Flour Tortillas
How many calories does Blackened Hake Burrito Bowl have?
490 calories
How much fat content does Blackened Hake Burrito Bowl have?
grams