On a bed of onion-layered basmati rice comes crispy-skin hake. This is taken up quite a few levels on the taste ‘o metre with a rich puttanesca sauce, featuring tangy tomato passata, NOMU Italian Rub, fresh oregano, white wine, capers, and olives. Enjoy your delish fish, Chef!
Hake Puttanesca
Hake Puttanesca
with savoury basmati rice & fresh oregano
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Capers
- Fish
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- NOMU Italian Rub
- Onion
- Onions
- Pitted Kalamata Olives
- Tomato Passata
- Tomato Paste
- White Basmati Rice
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
READY THE RICE
Place a pot for the rice over medium-high heat with a drizzle of oil. When hot, fry ½ the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the rinsed rice and 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PERFECT PUTTANESCA
Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the remaining Onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 30-60 seconds.
ALMOST TIME TO WINE & DINE
When the wine is almost all evaporated, add the tomato passata, 100ml of water, the drained Capers, and the halved olives. Lower the heat and simmer until slightly reduced, 8-10 minutes. Stir through ½ the chopped oregano, a sweetener, and seasoning.
CRISPY-SKIN HAKE
Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. 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 and season.
DIVE INTO DINNER!
Dish up the fluffy rice and the golden hake. Drizzle over the puttanesca sauce and garnish with the remaining oregano.
READY THE RICE
Place a pot for the rice over medium-high heat with a drizzle of oil. When hot, fry ½ the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the rinsed rice and 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PERFECT PUTTANESCA
Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the remaining Onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 30-60 seconds.
ALMOST TIME TO WINE & DINE
When the wine is almost all evaporated, add the tomato passata, 200ml of water, the drained Capers, and the halved olives. Lower the heat and simmer until slightly reduced, 8-10 minutes. Stir through ½ the chopped oregano, a sweetener, and seasoning.
CRISPY-SKIN HAKE
Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. 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 and season.
DIVE INTO DINNER!
Dish up the fluffy rice and the golden hake. Drizzle over the puttanesca sauce and garnish with the remaining oregano.
READY THE RICE
Place a pot for the rice over medium-high heat with a drizzle of oil. When hot, fry ½ the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the rinsed rice and 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PERFECT PUTTANESCA
Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the remaining Onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 1-2 minutes.
ALMOST TIME TO WINE & DINE
When the wine is almost all evaporated, add the tomato passata, 300ml of water, the drained Capers, and the halved olives. Lower the heat and simmer until slightly reduced, 10-12 minutes. Stir through ½ the chopped oregano, a sweetener, and seasoning.
CRISPY-SKIN HAKE
Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. 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 and season.
DIVE INTO DINNER!
Dish up the fluffy rice and the golden hake. Drizzle over the puttanesca sauce and garnish with the remaining oregano.
READY THE RICE
Place a pot for the rice over medium-high heat with a drizzle of oil. When hot, fry ½ the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the rinsed rice and 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PERFECT PUTTANESCA
Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the remaining Onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 1-2 minutes.
ALMOST TIME TO WINE & DINE
When the wine is almost all evaporated, add the tomato passata, 400ml of water, the drained Capers, and the halved olives. Lower the heat and simmer until slightly reduced, 10-12 minutes. Stir through ½ the chopped oregano, a sweetener, and seasoning.
CRISPY-SKIN HAKE
Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. 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 and season.
DIVE INTO DINNER!
Dish up the fluffy rice and the golden hake. Drizzle over the puttanesca sauce and garnish with the remaining oregano.
Frequently Asked Questions
What is the preparation time for Hake Puttanesca?
The preparation time for Hake Puttanesca with savoury basmati rice & fresh oregano is between 20 and 40 minutes.
What is the total time required to make Hake Puttanesca with savoury basmati rice & fresh oregano?
The total time required to make Hake Puttanesca with savoury basmati rice & fresh oregano is between 40 and 60 minutes.
How many servings does Hake Puttanesca provide?
4 servings
What are the main ingredients in Hake Puttanesca?
Capers, Fish, Fresh Oregano, Garlic Clove, Garlic Cloves, Line-caught Hake Fillet, Line-caught Hake Fillets, NOMU Italian Rub, Onion, Onions, Pitted Kalamata Olives, Tomato Passata, Tomato Paste, White Basmati Rice, White Wine
What is the nutritional information of Hake Puttanesca?
Calories: 518, Carbs: 79 grams, Fat: grams, Protein: 32.8 grams, Sugar: 12.2 grams, Salt: 1236 grams
How do I prepare Hake Puttanesca?
PERFECT PUTTANESCA: Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the remaining onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 30-60 seconds. ALMOST TIME TO WINE & DINE: When the wine is almost all evaporated, add the tomato passata, 200ml of water, the drained capers, and the halved olives. Lower the heat and simmer until slightly reduced, 8-10 minutes. Stir through ½ the chopped oregano, a sweetener, and seasoning. CRISPY-SKIN HAKE: Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. 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 and season. DIVE INTO DINNER!: Dish up the fluffy rice and the golden hake. Drizzle over the puttanesca sauce and garnish with the remaining oregano. READY THE RICE: Place a pot for the rice over medium-high heat with a drizzle of oil. When hot, fry ½ the diced onion until golden, 4-5 minutes (shifting occasionally). Add the rinsed rice and 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Hake Puttanesca?
Capers, Fish, Fresh Oregano, Garlic Clove, Garlic Cloves, Line-caught Hake Fillet, Line-caught Hake Fillets, NOMU Italian Rub, Onion, Onions, Pitted Kalamata Olives, Tomato Passata, Tomato Paste, White Basmati Rice, White Wine
How many calories does Hake Puttanesca have?
518 calories
How much fat content does Hake Puttanesca have?
grams
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