Golden sticks of hake are coated with coconut and fried until crispy. Sided with a fresh green salad and a mouthwatering honey-mayo for dunking. It’s a yes for this yummy dish, Chef!
Delheim’s Crispy Coconut Fish Fingers
Delheim’s Crispy Coconut Fish Fingers
with roasted gem squash & a zingy cucumber salad
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Cucumber
- Desiccated Coconut
- Fish
- Gem Squash
- Honey-mustard
- Lemon
- Lemons
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- NOMU Seafood Rub
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Egg/s
ROAST SQUASH
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil, and season. Roast in the hot oven until cooked through and soft, 25-30 minutes. At the halfway mark, pop a small knob of butter into each half.
CRUMB THE FISH
Pat the hake dry with paper towel and slice into 2-3cm thick sticks (it should be about 4-5 sticks per fillet). Coat the fish sticks with the NOMU rub and seasoning. Whisk 1 egg in a shallow bowl with 1 tsp of water. Prepare a second shallow dish containing the desiccated coconut. First coat the fish sticks in the egg, and then the desiccated coconut. Make sure each fish stick is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings.
FRY THE FISH
Place a pan over medium heat with enough oil to cover the base. When hot, add the crumbed fish sticks and fry until golden and cooked through, 2-3 minutes per side. Remove from the pan, drain on paper towel, and season.
FRESH SALAD & SOME PREP
In a bowl, combine the rinsed salad leaves, the diced cucumber, seasoning, and a squeeze of lemon juice.
TIME TO EAT
Plate up the roasted gem squash. Side with the golden fish and the fresh salad. Serve with any remaining lemon wedges and the honey-mustard mayo on the side for dunking. Good job, Chef!
Gem Squash - 1
Line-caught Hake Fillet - 1
NOMU Seafood Rub - 5ml
Desiccated Coconut - 50ml
Salad Leaves - 20g
Cucumber - 50g
Lemon - 1
Honey Mustard - 45ml
ROAST SQUASH
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil, and season. Roast in the hot oven until cooked through and soft, 25-30 minutes. At the halfway mark, pop a small knob of butter into each half.
CRUMB THE FISH
Pat the hake dry with paper towel and slice into 2-3cm thick sticks (it should be about 4-5 sticks per fillet). Coat the fish sticks with the NOMU rub and seasoning. Whisk 1 egg in a shallow bowl with 2 tsp of water. Prepare a second shallow dish containing the desiccated coconut. First coat the fish sticks in the egg, and then the desiccated coconut. Make sure each fish stick is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings.
FRY THE FISH
Place a pan over medium heat with enough oil to cover the base. When hot, add the crumbed fish sticks and fry until golden and cooked through, 2-3 minutes per side. Remove from the pan, drain on paper towel, and season.
FRESH SALAD & SOME PREP
In a bowl, combine the rinsed salad leaves, the diced cucumber, seasoning, and a squeeze of lemon juice.
TIME TO EAT
Plate up the roasted gem squash. Side with the golden fish and the fresh salad. Serve with any remaining lemon wedges and the honey-mustard mayo on the side for dunking. Good job, Chef!
Gem Squash - 2
Line-caught Hake Fillets - 2
NOMU Seafood Rub - 10ml
Desiccated Coconut - 100ml
Salad Leaves - 40g
Cucumber - 100g
Lemon - 1
Honey Mustard - 90ml
ROAST SQUASH
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil, and season. Roast in the hot oven until cooked through and soft, 30-35 minutes. At the halfway mark, pop a small knob of butter into each half.
CRUMB THE FISH
Pat the hake dry with paper towel and slice into 2-3cm thick sticks (it should be about 4-5 sticks per fillet). Coat the fish sticks with the NOMU rub and seasoning. Whisk 2 eggs in a shallow bowl with 3 tsp of water. Prepare a second shallow dish containing the desiccated coconut. First coat the fish sticks in the egg, and then the desiccated coconut. Make sure each fish stick is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings.
FRY THE FISH
Place a pan over medium heat with enough oil to cover the base. When hot, add the crumbed fish sticks and fry until golden and cooked through, 2-3 minutes per side. Remove from the pan, drain on paper towel, and season.
FRESH SALAD & SOME PREP
In a bowl, combine the rinsed salad leaves, the diced cucumber, seasoning, and a squeeze of lemon juice.
TIME TO EAT
Plate up the roasted gem squash. Side with the golden fish and the fresh salad. Serve with any remaining lemon wedges and the honey-mustard mayo on the side for dunking. Good job, Chef!
Gem Squash - 3
Line-caught Hake Fillets - 3
NOMU Seafood Rub - 15ml
Desiccated Coconut - 150ml
Salad Leaves - 60g
Cucumber - 150g
Lemons - 2
Honey Mustard - 135ml
ROAST SQUASH
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil, and season. Roast in the hot oven until cooked through and soft, 30-35 minutes. At the halfway mark, pop a small knob of butter into each half.
CRUMB THE FISH
Pat the hake dry with paper towel and slice into 2-3cm thick sticks (it should be about 4-5 sticks per fillet). Coat the fish sticks with the NOMU rub and seasoning. Whisk 2 eggs in a shallow bowl with 4 tsp of water. Prepare a second shallow dish containing the desiccated coconut. First coat the fish sticks in the egg, and then the desiccated coconut. Make sure each fish stick is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings.
FRY THE FISH
Place a pan over medium heat with enough oil to cover the base. When hot, add the crumbed fish sticks and fry until golden and cooked through, 2-3 minutes per side. Remove from the pan, drain on paper towel, and season.
FRESH SALAD & SOME PREP
In a bowl, combine the rinsed salad leaves, the diced cucumber, seasoning, and a squeeze of lemon juice.
TIME TO EAT
Plate up the roasted gem squash. Side with the golden fish and the fresh salad. Serve with any remaining lemon wedges and the honey-mustard mayo on the side for dunking. Good job, Chef!
Gem Squash - 4
Line-caught Hake Fillets - 4
NOMU Seafood Rub - 20ml
Desiccated Coconut - 200ml
Salad Leaves - 80g
Cucumber - 200g
Lemons - 2
Honey Mustard - 185ml
Woolies Products in this dish
