What are the main ingredients in Asian-Style Crispy Hake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Tea Towel

What is the nutritional information of Asian-Style Crispy Hake?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Asian-Style Crispy Hake?

CABBAGE & KEWPIE WITH A KICK: Place the cabbage in a bowl with 1 tsp of salt and 20ml of a sweetener of choice. Toss until coated and set aside for 6-8 minutes. Place the wasabi powder in a small bowl and combine with 10ml of water until it forms a smooth paste. Place the mayo in a separate bowl and mix in the wasabi to taste. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. IN A PICKLE: When the cabbage has finished resting, squeeze the moisture from it using a clean tea towel (recommended) or some paper towel. Place in a clean bowl with the edamame beans. Toss through some lime juice and zest to taste and set aside to pickle until serving. FLAVOURFUL MARINADE: Place the sesame-soy sauce in a shallow bowl and mix in a sweetener of choice to taste until dissolved. Pat the hake dry with paper towel and submerge in the sauce. Set aside to marinate for 15-20 minutes. WHIP UP YOUR RICE: Rinse the rice under cold water until it runs clear. (This prevents it from becoming stodgy.) Place in a pot with 500ml of fresh, salted water. Pop on a lid and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork. SOMETHING FISHY...: Place the sesame seeds in a shallow bowl. Remove a fillet from the marinade, shake off any excess liquid, and dip each side into the seeds to create an even crust. Repeat with the other fillet. Reserve the bowl of marinade. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the hake for 2-3 minutes per side until cooked through. (Make sure the pan doesn’t get too hot or the seeds will burn.) During the final minute, baste the hake with the reserved marinade. Remove from the pan on completion, reserving any juices for serving. PILE IT UP: Scoop up some sushi rice and drizzle over the pan juices to taste. Top with the sesame-crusted hake and pickled salad. Drizzle over the wasabi mayo dressing, sprinkle with the chopped coriander, and finish with a lime wedge. Enjoy!

What should be prepared from my kitchen to make Asian-Style Crispy Hake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Tea Towel

Asian-Style Crispy Hake

Name: Asian-Style Crispy Hake
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Tea Towel

After a nourishing, easy dinner? Get all that and more with this beauty! Hake fillet is brought to life by a classic sesame-soy marinade, then coated in seeds and fried to crisp perfection. With sushi rice, the zing of a veg pickle, and a kewpie-wasabi kick.

Asian-Style Crispy Hake

with a sesame seed crust, zesty slaw & wasabi-mayo dressing

Hands on Time: 20 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Edamame Beans
Fish
Fresh Coriander
Kewpie Mayo
Lime
Limes
Line-caught Hake Fillet
Line-caught Hake Fillets
Mixed Sesame Seeds
Sesame-Soy Sauce
Shredded Cabbage
Sushi Rice
Wasabi Powder

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Tea Towel

Serves 1

FLAVOURFUL MARINADE
Place the sesame-soy sauce in a shallow bowl and mix in a sweetener of choice to taste until dissolved. Pat the hake dry with paper towel and submerge in the sauce. Set aside to marinate for 15-20 minutes.
WHIP UP YOUR RICE
Rinse the rice under cold water until it runs clear. (This prevents it from becoming stodgy.) Place in a pot with 250ml of fresh, salted water. Pop on a lid and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
CABBAGE & KEWPIE WITH A KICK
Place the cabbage in a bowl with ½ a tsp of salt and 10ml of a sweetener of choice. Toss until coated and set aside for 5-7 minutes. Place the wasabi powder in a small bowl and combine with 5ml of water until it forms a smooth paste. Place the mayo in a separate bowl and mix in the wasabi to taste. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
IN A PICKLE
When the cabbage has finished resting, squeeze the moisture from it using a clean tea towel (recommended) or some paper towel. Place in a clean bowl with the edamame beans. Toss through some lime juice and zest to taste and set aside to pickle until serving.
SOMETHING FISHY...
Place the sesame seeds in a shallow bowl. Remove the hake from the marinade, shake off any excess liquid, and dip each side into the seeds to create an even crust. Reserve the bowl of marinade. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the hake for 2-3 minutes per side until cooked through. (Make sure the pan doesn’t get too hot or the seeds will burn.) During the final minute, baste the hake with the reserved marinade. Remove from the pan on completion, reserving any juices for serving.
PILE IT UP
Scoop up some sushi rice and drizzle over the pan juices to taste. Top with the sesame-crusted hake and pickled salad. Drizzle over the wasabi mayo dressing, sprinkle with the chopped coriander, and finish with a lime wedge. Enjoy!

Sesame-Soy Sauce - 15ml
Line-caught Hake Fillet - 1
Sushi Rice - 100ml
Shredded Cabbage - 100g
Wasabi Powder - 7,5ml
Kewpie Mayo - 30ml
Edamame Beans - 50g
Lime - 1
Mixed Sesame Seeds - 15ml
Fresh Coriander - 3g

Download the Recipe

Serves 2

FLAVOURFUL MARINADE
Place the sesame-soy sauce in a shallow bowl and mix in a sweetener of choice to taste until dissolved. Pat the hake dry with paper towel and submerge in the sauce. Set aside to marinate for 15-20 minutes.
WHIP UP YOUR RICE
Rinse the rice under cold water until it runs clear. (This prevents it from becoming stodgy.) Place in a pot with 500ml of fresh, salted water. Pop on a lid and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
CABBAGE & KEWPIE WITH A KICK
Place the cabbage in a bowl with 1 tsp of salt and 20ml of a sweetener of choice. Toss until coated and set aside for 6-8 minutes. Place the wasabi powder in a small bowl and combine with 10ml of water until it forms a smooth paste. Place the mayo in a separate bowl and mix in the wasabi to taste. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
IN A PICKLE
When the cabbage has finished resting, squeeze the moisture from it using a clean tea towel (recommended) or some paper towel. Place in a clean bowl with the edamame beans. Toss through some lime juice and zest to taste and set aside to pickle until serving.
SOMETHING FISHY...
Place the sesame seeds in a shallow bowl. Remove a fillet from the marinade, shake off any excess liquid, and dip each side into the seeds to create an even crust. Repeat with the other fillet. Reserve the bowl of marinade. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the hake for 2-3 minutes per side until cooked through. (Make sure the pan doesn’t get too hot or the seeds will burn.) During the final minute, baste the hake with the reserved marinade. Remove from the pan on completion, reserving any juices for serving.
PILE IT UP
Scoop up some sushi rice and drizzle over the pan juices to taste. Top with the sesame-crusted hake and pickled salad. Drizzle over the wasabi mayo dressing, sprinkle with the chopped coriander, and finish with a lime wedge. Enjoy!

Sesame-Soy Sauce - 30ml
Line-caught Hake Fillets - 2
Sushi Rice - 200ml
Shredded Cabbage - 200g
Wasabi Powder - 15ml
Kewpie Mayo - 65ml
Edamame Beans - 100g
Lime - 1
Mixed Sesame Seeds - 30ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

FLAVOURFUL MARINADE
Place the sesame-soy sauce in a shallow bowl and mix in a sweetener of choice to taste until dissolved. Pat the hake dry with paper towel and submerge in the sauce. Set aside to marinate for 15-20 minutes.
WHIP UP YOUR RICE
Rinse the rice under cold water until it runs clear. (This prevents it from becoming stodgy.) Place in a pot with 500ml of fresh, salted water. Pop on a lid and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
CABBAGE & KEWPIE WITH A KICK
Place the cabbage in a bowl with 1 tsp of salt and 20ml of a sweetener of choice. Toss until coated and set aside for 6-8 minutes. Place the wasabi powder in a small bowl and combine with 10ml of water until it forms a smooth paste. Place the mayo in a separate bowl and mix in the wasabi to taste. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
IN A PICKLE
When the cabbage has finished resting, squeeze the moisture from it using a clean tea towel (recommended) or some paper towel. Place in a clean bowl with the edamame beans. Toss through some lime juice and zest to taste and set aside to pickle until serving.
SOMETHING FISHY...
Place the sesame seeds in a shallow bowl. Remove a fillet from the marinade, shake off any excess liquid, and dip each side into the seeds to create an even crust. Repeat with the other fillet. Reserve the bowl of marinade. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the hake for 2-3 minutes per side until cooked through. (Make sure the pan doesn’t get too hot or the seeds will burn.) During the final minute, baste the hake with the reserved marinade. Remove from the pan on completion, reserving any juices for serving.
PILE IT UP
Scoop up some sushi rice and drizzle over the pan juices to taste. Top with the sesame-crusted hake and pickled salad. Drizzle over the wasabi mayo dressing, sprinkle with the chopped coriander, and finish with a lime wedge. Enjoy!

Sesame-Soy Sauce - 30ml
Line-caught Hake Fillets - 2
Sushi Rice - 200ml
Shredded Cabbage - 200g
Lime - 1
Edamame Beans - 100g
Wasabi Powder - 15ml
Kewpie Mayo - 60ml
Mixed Sesame Seeds - 30ml
Fresh Coriander - 5g

Download the Recipe

Serves 4

FLAVOURFUL MARINADE
Place the sesame-soy sauce in a large, shallow bowl and mix in a sweetener of choice to taste until dissolved. Pat the hake dry with paper towel and submerge in the sauce. Set aside to marinate for 15-20 minutes.
WHIP UP YOUR RICE
Rinse the rice under cold water until it runs clear. (This prevents it from becoming stodgy.) Place in a pot with 1L of fresh, salted water. Pop on a lid and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
CABBAGE & KEWPIE WITH A KICK
Place the cabbage in a bowl with 10ml of salt and 40ml of a sweetener of choice. Toss until coated and set aside for 6-8 minutes. Place the wasabi powder in a small bowl and combine with 15ml of water until it forms a smooth paste. Place the mayo in a separate bowl and mix in the wasabi to taste. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
IN A PICKLE
When the cabbage has finished resting, squeeze the moisture from it using a clean tea towel (recommended) or some paper towel. Place in a clean bowl with the edamame beans. Toss through some lime juice and zest to taste and set aside to pickle until serving.
SOMETHING FISHY...
Place the sesame seeds in a shallow bowl. Remove a fillet from the marinade, shake off any excess liquid, and dip each side into the seeds to create an even crust. Repeat with each fillet. Reserve the bowl of marinade. Place a large, nonstick pan over a medium heat with a drizzle of oil. When hot, fry the hake fillets two at a time for 2-3 minutes per side until cooked through. (Make sure the pan doesn’t get too hot or the seeds will burn.) During the final minute, baste the hake with the reserved marinade. Replenish the oil between batches if needed. Remove from the pan on completion, reserving any juices for serving.
PILE IT UP
Scoop up some sushi rice and drizzle over the pan juices to taste. Top with the sesame-crusted hake and pickled salad. Drizzle over the wasabi mayo dressing, sprinkle with the chopped coriander, and finish with a lime wedge. Enjoy!