Crumbed hake fillet is sided with Indian-inspired rice loaded with onions, cashew nuts, and fresh parsley. Zingy tomato & onion salsa, in addition to a creamy coriander yoghurt, complete this amazingly tasty dish.
Spicy Crumbed Hake
Spicy Crumbed Hake
with Indian-inspired rice & fresh parsley
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Cashew Nuts
- Fish
- Fresh Parsley
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Low Fat Plain Yoghurt
- NOMU Garam Masala Rub
- Peas
- Red Onion
- Red Onions
- Spicy Crumb
- Tomato
- Tomatoes
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
FRAGRANT RICE
Preheat the oven to 200°C. Place a pot, large enough for the rice, over a medium heat with a drizzle of oil. When hot, add ½ the diced onion and the rub. Fry for 3-4 minutes until the onions are starting to soften, shifting occasionally. Add the rice and mix until fully combined. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove the pot from the heat, add the peas, and steam for 10 minutes. On completion, drain if necessary and fluff up the rice with a fork.
SPICY CRUMBED HAKE
Heat 40g of butter in the microwave or in a pot over the stove until completely melted. Remove from the microwave or stove, and mix in the spicy crumb, a small drizzle of oil, and seasoning. Pat the hake dry with paper towel and place skin-side down on a lightly oiled baking tray. Coat the flesh side with the crumb mixture. Pop in the hot oven and bake for 10 minutes until the hake is cooked through and the crumb is crispy.
FINAL TOUCHES
In a bowl, combine the yoghurt, seasoning, and ½ the chopped parsley. To the pot with the cooked rice, add the remaining chopped parsley, ½ the chopped cashew nuts, and seasoning. Mix until fully combined. In a separate bowl, combine the diced tomato, the remaining diced onion, a drizzle of oil, and seasoning.
A SPICE SENSATION!
Plate the crispy spiced hake alongside a generous helping of the rice. Side with the tomato and onion salsa and the creamy yoghurt for dunking. Garnish with the remaining cashew nuts. Stunning, Chef!
White Basmati Rice - 75ml
Red Onion - 1
NOMU Garam Masala Rub - 7,5ml
Peas - 50g
Spicy Crumb - 57,5ml
Line-caught Hake Fillet - 1
Low Fat Plain Yoghurt - 30ml
Fresh Parsley - 4g
Cashew Nuts - 15g
Tomato - 1
FRAGRANT RICE
Preheat the oven to 200°C. Place a pot, large enough for the rice, over a medium heat with a drizzle of oil. When hot, add ½ the diced onion and the rub. Fry for 4-5 minutes until the onions are starting to soften, shifting occasionally. Add the rice and mix until fully combined. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove the pot from the heat, add the peas, and steam for 10 minutes. On completion, drain if necessary and fluff up the rice with a fork.
SPICY CRUMBED HAKE
Heat 60g of butter in the microwave or in a pot over the stove until completely melted. Remove from the microwave or stove, and mix in the spicy crumb, a small drizzle of oil, and seasoning. Pat the hake dry with paper towel and place skin-side down on a lightly oiled baking tray. Coat the flesh side with the crumb mixture. Pop in the hot oven and bake for 10 minutes until the hake is cooked through and the crumb is crispy.
FINAL TOUCHES
In a bowl, combine the yoghurt, seasoning, and ½ the chopped parsley. To the pot with the cooked rice, add the remaining chopped parsley, ½ the chopped cashew nuts, and seasoning. Mix until fully combined. In a separate bowl, combine the diced tomato, the remaining diced onion, a drizzle of oil, and seasoning.
A SPICE SENSATION!
Plate the crispy spiced hake alongside a generous helping of the rice. Side with the tomato and onion salsa and the creamy yoghurt for dunking. Garnish with the remaining cashew nuts. Stunning, Chef!
White Basmati Rice - 150ml
Red Onion - 1
NOMU Garam Masala Rub - 15ml
Peas - 100g
Spicy Crumb - 115ml
Line-caught Hake Fillets - 2
Low Fat Plain Yoghurt - 60ml
Fresh Parsley - 8g
Cashew Nuts - 30g
Tomatoes - 2
FRAGRANT RICE
Preheat the oven to 200°C. Place a pot, large enough for the rice, over a medium heat with a drizzle of oil. When hot, add ½ the diced onion and the rub. Fry for 5-6 minutes until the onions are starting to soften, shifting occasionally. Add the rice and mix until fully combined. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove the pot from the heat, add the peas, and steam for 10 minutes. On completion, drain if necessary and fluff up the rice with a fork.
SPICY CRUMBED HAKE
Heat 80g of butter in the microwave or in a pot over the stove until completely melted. Remove from the microwave or stove, and mix in the spicy crumb, a small drizzle of oil, and seasoning. Pat the hake dry with paper towel and place skin-side down on a lightly oiled baking tray. Coat the flesh side with the crumb mixture. Pop in the hot oven and bake for 10 minutes until the hake is cooked through and the crumb is crispy.
FINAL TOUCHES
In a bowl, combine the yoghurt, seasoning, and ½ the chopped parsley. To the pot with the cooked rice, add the remaining chopped parsley, ½ the chopped cashew nuts, and seasoning. Mix until fully combined. In a separate bowl, combine the diced tomato, the remaining diced onion, a drizzle of oil, and seasoning.
A SPICE SENSATION!
Plate the crispy spiced hake alongside a generous helping of the rice. Side with the tomato and onion salsa and the creamy yoghurt for dunking. Garnish with the remaining cashew nuts. Stunning, Chef!
White Basmati Rice - 225ml
Red Onions - 2
NOMU Garam Masala Rub - 22,5ml
Peas - 150g
Spicy Crumb - 172,5ml
Line-caught Hake Fillets - 3
Low Fat Plain Yoghurt - 90ml
Fresh Parsley - 12g
Cashew Nuts - 45g
Tomatoes - 3
FRAGRANT RICE
Preheat the oven to 200°C. Place a pot, large enough for the rice, over a medium heat with a drizzle of oil. When hot, add ½ the diced onion and the rub. Fry for 5-6 minutes until the onions are starting to soften, shifting occasionally. Add the rice and mix until fully combined. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove the pot from the heat, add the peas, and steam for 10 minutes. On completion, drain if necessary and fluff up the rice with a fork.
SPICY CRUMBED HAKE
Heat 100g of butter in the microwave or in a pot over the stove until completely melted. Remove from the microwave or stove, and mix in the spicy crumb, a small drizzle of oil, and seasoning. Pat the hake dry with paper towel and place skin-side down on a lightly oiled baking tray. Coat the flesh side with the crumb mixture. Pop in the hot oven and bake for 10 minutes until the hake is cooked through and the crumb is crispy.
FINAL TOUCHES
In a bowl, combine the yoghurt, seasoning, and ½ the chopped parsley. To the pot with the cooked rice, add the remaining chopped parsley, ½ the chopped cashew nuts, and seasoning. Mix until fully combined. In a separate bowl, combine the diced tomato, the remaining diced onion, a drizzle of oil, and seasoning.
A SPICE SENSATION!
Plate the crispy spiced hake alongside a generous helping of the rice. Side with the tomato and onion salsa and the creamy yoghurt for dunking. Garnish with the remaining cashew nuts. Stunning, Chef!
White Basmati Rice - 300ml
Red Onions - 2
NOMU Garam Masala Rub - 30ml
Peas - 200g
Spicy Crumb - 230ml
Line-caught Hake Fillets - 4
Low Fat Plain Yoghurt - 125ml
Fresh Parsley - 15g
Cashew Nuts - 60g
Tomatoes - 4
Woolies Products in this dish
