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.

What are the main ingredients in Masala Fried Spicy Hake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Masala Fried Spicy Hake

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

with yellow rice & salsa

Hands on Time: 15 - 25 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

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

Serves 1

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!

White Basmati Rice - 100ml
Ground Turmeric - 5ml
Masala Spice - 20ml
Lemon - 1
Line-caught Hake Fillet - 1
Tomato - 1
Spring Onion - 1
Cucumber - 50g
Mayo - 50ml

Download the Recipe

Serves 2

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!

White Basmati Rice - 200ml
Ground Turmeric - 10ml
Masala Spice - 40ml
Lemon - 1
Line-caught Hake Fillets - 2
Tomatoes - 2
Spring Onion - 1
Cucumber - 100g
Mayo - 100ml

Download the Recipe

Serves 3

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!

White Basmati Rice - 300ml
Ground Turmeric - 15ml
Masala Spice - 60ml
Lemons - 2
Line-caught Hake Fillets - 3
Tomatoes - 3
Spring Onions - 2
Cucumber - 150g
Mayo - 150ml

Download the Recipe

Serves 4

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!