Oriental spiced hake sits atop a Thai salad of papaya, mixed slaw, spring onion, vermicelli noodles, coriander and mint. All dressed in a marinade of fresh chilli, garlic, coconut sugar and lime juice. Finished off with some toasted peanuts for a bit of crunch.
Hake & Thai Papaya Salad
Hake & Thai Papaya Salad
with peanuts, coriander & fresh mint
Hands on Time: 15 - 30 minutes
Overall Time: 20 - 40 minutes
Ingredients:
- Cabbage
- Carrot
- Fish
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- NOMU Oriental Rub
- Papaya Chunks
- Peanuts
- Spring Onion
- Spring Onions
- Thai Dressing
- Vermicelli Noodles
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
GLASSY NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
MARINATION
In a large bowl, combine the Thai dressing, the grated garlic and the chopped chilli (to taste). Add the papaya pieces, the Cabbage, the carrot, the sliced spring onion, ½ the chopped mint and ½ the chopped coriander. Toss until fully combined. Set aside to marinate.
TOAST
Place the Peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
FRYING TIME
Pat the hake dry with some paper towel. Coat in the rub and some seasoning. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. Remove from the pan on completion. Toss the cooked noodles through the papaya salad.
PLATE IT FANCY
Dish up the Thai marinated salad and top with the golden hake. Sprinkle over the chopped Peanuts and garnish with any remaining chilli, coriander and mint. Well done, Chef!
GLASSY NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
MARINATION
In a large bowl, combine the Thai dressing, the grated garlic and the chopped chilli (to taste). Add the papaya pieces, the Cabbage, the carrot, the sliced spring onion, ½ the chopped mint and ½ the chopped coriander. Toss until fully combined. Set aside to marinate.
TOAST
Place the Peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
FRYING TIME
Pat the hake dry with some paper towel. Coat in the rub and some seasoning. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. Remove from the pan on completion. Toss the cooked noodles through the papaya salad.
PLATE IT FANCY
Dish up the Thai marinated salad and top with the golden hake. Sprinkle over the chopped Peanuts and garnish with any remaining chilli, coriander and mint. Well done, Chef!
GLASSY NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
MARINATION
In a large bowl, combine the Thai dressing, the grated garlic and the chopped chilli (to taste). Add the papaya pieces, the Cabbage, the carrot, the sliced spring onion, ½ the chopped mint and ½ the chopped coriander. Toss until fully combined. Set aside to marinate.
TOAST
Place the Peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
FRYING TIME
Pat the hake dry with some paper towel. Coat in the rub and some seasoning. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. Remove from the pan on completion. Toss the cooked noodles through the papaya salad.
PLATE IT FANCY
Dish up the Thai marinated salad and top with the golden hake. Sprinkle over the chopped Peanuts and garnish with any remaining chilli, coriander and mint. Well done, Chef!
GLASSY NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
MARINATION
In a large bowl, combine the Thai dressing, the grated garlic and the chopped chilli (to taste). Add the papaya pieces, the Cabbage, the carrot, the sliced spring onion, ½ the chopped mint and ½ the chopped coriander. Toss until fully combined. Set aside to marinate.
TOAST
Place the Peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
FRYING TIME
Pat the hake dry with some paper towel. Coat in the rub and some seasoning. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. Remove from the pan on completion. Toss the cooked noodles through the papaya salad.
PLATE IT FANCY
Dish up the Thai marinated salad and top with the golden hake. Sprinkle over the chopped Peanuts and garnish with any remaining chilli, coriander and mint. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Hake & Thai Papaya Salad?
The preparation time for Hake & Thai Papaya Salad with peanuts, coriander & fresh mint is between 15 and 30 minutes.
What is the total time required to make Hake & Thai Papaya Salad with peanuts, coriander & fresh mint?
The total time required to make Hake & Thai Papaya Salad with peanuts, coriander & fresh mint is between 20 and 40 minutes.
How many servings does Hake & Thai Papaya Salad provide?
4 servings
What are the main ingredients in Hake & Thai Papaya Salad?
Cabbage, Carrot, Fish, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Mint, Garlic Clove, Garlic Cloves, Line-caught Hake Fillet, Line-caught Hake Fillets, NOMU Oriental Rub, Papaya Chunks, Peanuts, Spring Onion, Spring Onions, Thai Dressing, Vermicelli Noodles
What is the nutritional information of Hake & Thai Papaya Salad?
Calories: 487, Carbs: 70 grams, Fat: grams, Protein: 24.7 grams, Sugar: 18.5 grams, Salt: 339 grams
How do I prepare Hake & Thai Papaya Salad?
GLASSY NOODLES: Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking. TOAST: Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. FRYING TIME: Pat the hake dry with some paper towel. Coat in the rub and some seasoning. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. Remove from the pan on completion. Toss the cooked noodles through the papaya salad. PLATE IT FANCY: Dish up the Thai marinated salad and top with the golden hake. Sprinkle over the chopped peanuts and garnish with any remaining chilli, coriander and mint. Well done, Chef! MARINATION: In a large bowl, combine the Thai dressing, the grated garlic and the chopped chilli (to taste). Add the papaya pieces, the cabbage, the carrot, the sliced spring onion, ½ the chopped mint and ½ the chopped coriander. Toss until fully combined. Set aside to marinate.
What should be prepared from my kitchen to make Hake & Thai Papaya Salad?
Cabbage, Carrot, Fish, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Mint, Garlic Clove, Garlic Cloves, Line-caught Hake Fillet, Line-caught Hake Fillets, NOMU Oriental Rub, Papaya Chunks, Peanuts, Spring Onion, Spring Onions, Thai Dressing, Vermicelli Noodles
How many calories does Hake & Thai Papaya Salad have?
487 calories
How much fat content does Hake & Thai Papaya Salad have?
grams
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