Discover what it truly means to ‘awaken your palate’ by diving into this aromatic dish. A masala paste makes hake fillet come alive with notes of garam masala & garlic. A cucumber & tomato salsa cools down the palate and turmeric-infused rice satisfies with its welcome savouriness. Finished with a mayo drizzle.
Masala Fried Spicy Hake
Masala Fried Spicy Hake
with yellow rice & salsa
Hands on Time: 15 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Cucumber
- Fish
- Ground Turmeric
- Lemon
- Lemons
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Masala Spice
- Mayo
- Spring Onion
- Spring Onions
- Tomato
- Tomatoes
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
RICE
Place the rinsed rice and the ground turmeric in a pot with 200ml of salted water. Cover with a lid 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.
Fish
In a small bowl, combine the masala spice with a squeeze of Lemon juice until it forms a paste. Place a 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. In the final 1-2 minutes, baste with the masala paste, and a knob of butter. Remove from the pan and season.
SALSA
In a bowl, combine the diced Tomatoes, the sliced spring onion, the diced Cucumber, and a drizzle of olive oil. Season and set aside. Loosen the mayo with a squeeze of lemon juice (to taste) and add water in 5ml increments until drizzling consistency.
DINNER IS READY
Plate up the rice, top with the spiced hake, and scatter over the salsa. Drizzle over the Mayo and garnish with any remaining Lemon wedges. Well done, Chef!
RICE
Place the rinsed rice and the ground turmeric in a pot with 400ml of salted water. Cover with a lid 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.
Fish
In a small bowl, combine the masala spice with a squeeze of Lemon juice until it forms a paste. Place a 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. In the final 1-2 minutes, baste with the masala paste, and a knob of butter. Remove from the pan and season.
SALSA
In a bowl, combine the diced Tomatoes, the sliced spring onion, the diced Cucumber, and a drizzle of olive oil. Season and set aside. Loosen the mayo with a squeeze of lemon juice (to taste) and add water in 5ml increments until drizzling consistency.
DINNER IS READY
Plate up the rice, top with the spiced hake, and scatter over the salsa. Drizzle over the Mayo and garnish with any remaining Lemon wedges. Well done, Chef!
RICE
Place the rinsed rice and the ground turmeric in a pot with 600ml of salted water. Cover with a lid 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.
Fish
In a small bowl, combine the masala spice with a squeeze of Lemon juice until it forms a paste. Place a 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. In the final 1-2 minutes, baste with the masala paste, and a knob of butter. Remove from the pan and season.
SALSA
In a bowl, combine the diced Tomatoes, the sliced spring onion, the diced Cucumber, and a drizzle of olive oil. Season and set aside. Loosen the mayo with a squeeze of lemon juice (to taste) and add water in 5ml increments until drizzling consistency.
DINNER IS READY
Plate up the rice, top with the spiced hake, and scatter over the salsa. Drizzle over the Mayo and garnish with any remaining Lemon wedges. Well done, Chef!
RICE
Place the rinsed rice and the ground turmeric in a pot with 800ml of salted water. Cover with a lid 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.
Fish
In a small bowl, combine the masala spice with a squeeze of Lemon juice until it forms a paste. Place a 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. In the final 1-2 minutes, baste with the masala paste, and a knob of butter. Remove from the pan and season.
SALSA
In a bowl, combine the diced Tomatoes, the sliced spring onion, the diced Cucumber, and a drizzle of olive oil. Season and set aside. Loosen the mayo with a squeeze of lemon juice (to taste) and add water in 5ml increments until drizzling consistency.
DINNER IS READY
Plate up the rice, top with the spiced hake, and scatter over the salsa. Drizzle over the Mayo and garnish with any remaining Lemon wedges. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Masala Fried Spicy Hake?
The preparation time for Masala Fried Spicy Hake with yellow rice & salsa is between 15 and 25 minutes.
What is the total time required to make Masala Fried Spicy Hake with yellow rice & salsa?
The total time required to make Masala Fried Spicy Hake with yellow rice & salsa is between 20 and 25 minutes.
How many servings does Masala Fried Spicy Hake provide?
4 servings
What are the main ingredients in Masala Fried Spicy Hake?
Cucumber, Fish, Ground Turmeric, Lemon, Lemons, Line-caught Hake Fillet, Line-caught Hake Fillets, Masala Spice, Mayo, Spring Onion, Spring Onions, Tomato, Tomatoes, White Basmati Rice
What is the nutritional information of Masala Fried Spicy Hake?
Calories: 840, Carbs: 113 grams, Fat: grams, Protein: 36.3 grams, Sugar: 15.7 grams, Salt: 538 grams
How do I prepare Masala Fried Spicy Hake?
DINNER IS READY: Plate up the rice, top with the spiced hake, and scatter over the salsa. Drizzle over the mayo and garnish with any remaining lemon wedges. Well done, Chef! SALSA: In a bowl, combine the diced tomatoes, the sliced spring onion, the diced cucumber, and a drizzle of olive oil. Season and set aside. Loosen the mayo with a squeeze of lemon juice (to taste) and add water in 5ml increments until drizzling consistency. FISH: In a small bowl, combine the masala spice with a squeeze of lemon juice until it forms a paste. Place a 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. In the final 1-2 minutes, baste with the masala paste, and a knob of butter. Remove from the pan and season. RICE: Place the rinsed rice and the ground turmeric in a pot with 400ml of salted water. Cover with a lid 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 Masala Fried Spicy Hake?
Cucumber, Fish, Ground Turmeric, Lemon, Lemons, Line-caught Hake Fillet, Line-caught Hake Fillets, Masala Spice, Mayo, Spring Onion, Spring Onions, Tomato, Tomatoes, White Basmati Rice
How many calories does Masala Fried Spicy Hake have?
840 calories
How much fat content does Masala Fried Spicy Hake have?
grams
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