Elevate your weeknight meal with crispy, pan-fried Hake coated in a fragrant teriyaki-sesame sauce and served over fluffy rice. The perfect balance of sweet and savory is complemented by a vibrant, fresh mango and cucumber salsa. A delicious, chef-worthy dish ready in a flash!
Painted Wolf’s Teriyaki Hake
Painted Wolf’s Teriyaki Hake
with a fresh mango salsa
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Cucumber
- Fish
- Fresh Chilli
- Fresh Chillies
- Fresh Ginger
- Fresh Mango Chunks
- Honey
- Jasmine Rice
- Lime Juice
- Line-caught Hake Fillet/s
- Line-caught Hake Fillets
- Spring Onion
- Spring Onions
- Teriyaki-Sesame Mix
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Butter (optional)
- Paper Towel
RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA
In a bowl, combine the mango, spring onion greens, Cucumber and ½ the chilli (to taste). Add a generous drizzle of olive oil and the lime juice (to taste). Set aside.
Fish
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 almost cooked through, 2-3 minutes. Remove from the pan and season. Return the pan to medium heat and fry the spring onion whites and the ginger until fragrant, 1-2 minutes. Add the teriyaki-sesame mix, the Honey and 50ml [100ml]|#7DA0D7 of water. Allow the sauce to gently simmer for 2-3 minutes. Remove the pan from the heat and add back the fish, placing the lid on the pan. Allow the fish to stand in the sauce for 2-3 minutes to cook fully.
TUCK IN!
Plate up the rice, topped with the flaky Fish and the teriyaki sauce. Top the fish with the sesame seeds and remaining chilli (to taste). Side with the mango salsa. Dig in, Chef!
RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA
In a bowl, combine the mango, spring onion greens, Cucumber and ½ the chilli (to taste). Add a generous drizzle of olive oil and the lime juice (to taste). Set aside.
Fish
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 almost cooked through, 2-3 minutes. Remove from the pan and season. Return the pan to medium heat and fry the spring onion whites and the ginger until fragrant, 1-2 minutes. Add the teriyaki-sesame mix, the Honey and 50ml [100ml]|#7DA0D7 of water. Allow the sauce to gently simmer for 2-3 minutes. Remove the pan from the heat and add back the fish, placing the lid on the pan. Allow the fish to stand in the sauce for 2-3 minutes to cook fully.
TUCK IN!
Plate up the rice, topped with the flaky Fish and the teriyaki sauce. Top the fish with the sesame seeds and remaining chilli (to taste). Side with the mango salsa. Dig in, Chef!
RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA
In a bowl, combine the mango, spring onion greens, Cucumber and ½ the chilli (to taste). Add a generous drizzle of olive oil and the lime juice (to taste). Set aside.
Fish
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 almost cooked through, 2-3 minutes. Remove from the pan and season. Return the pan to medium heat and fry the spring onion whites and the ginger until fragrant, 1-2 minutes. Add the teriyaki-sesame mix, the Honey and 150ml [200ml]|#7DA0D7 of water. Allow the sauce to gently simmer for 4-5 minutes. Remove the pan from the heat and add back the fish, placing the lid on the pan. Allow the fish to stand in the sauce for 2-3 minutes to cook fully.
TUCK IN!
Plate up the rice, topped with the flaky Fish and the teriyaki sauce. Top the fish with the sesame seeds and remaining chilli (to taste). Side with the mango salsa. Dig in, Chef!
RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA
In a bowl, combine the mango, spring onion greens, Cucumber and ½ the chilli (to taste). Add a generous drizzle of olive oil and the lime juice (to taste). Set aside.
Fish
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 almost cooked through, 2-3 minutes. Remove from the pan and season. Return the pan to medium heat and fry the spring onion whites and the ginger until fragrant, 1-2 minutes. Add the teriyaki-sesame mix, the Honey and 150ml [200ml]|#7DA0D7 of water. Allow the sauce to gently simmer for 4-5 minutes. Remove the pan from the heat and add back the fish, placing the lid on the pan. Allow the fish to stand in the sauce for 2-3 minutes to cook fully.
TUCK IN!
Plate up the rice, topped with the flaky Fish and the teriyaki sauce. Top the fish with the sesame seeds and remaining chilli (to taste). Side with the mango salsa. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Painted Wolf’s Teriyaki Hake?
The preparation time for Painted Wolf’s Teriyaki Hake with a fresh mango salsa is between 25 and 45 minutes.
What is the total time required to make Painted Wolf’s Teriyaki Hake with a fresh mango salsa?
The total time required to make Painted Wolf’s Teriyaki Hake with a fresh mango salsa is between 35 and 55 minutes.
How many servings does Painted Wolf’s Teriyaki Hake provide?
4 servings
What are the main ingredients in Painted Wolf’s Teriyaki Hake?
Cucumber, Fish, Fresh Chilli, Fresh Chillies, Fresh Ginger, Fresh Mango Chunks, Honey, Jasmine Rice, Lime Juice, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Spring Onion, Spring Onions, Teriyaki-Sesame Mix, White Sesame Seeds
What is the nutritional information of Painted Wolf’s Teriyaki Hake?
Calories: 524, Carbs: 81.3 grams, Fat: grams, Protein: 31.1 grams, Sugar: 22.2 grams, Salt: 1690.7 grams
How do I prepare Painted Wolf’s Teriyaki Hake?
TUCK IN!: Plate up the rice, topped with the flaky fish and the teriyaki sauce. Top the fish with the sesame seeds and remaining chilli (to taste). Side with the mango salsa. Dig in, Chef! FISH: 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 almost cooked through, 2-3 minutes. Remove from the pan and season. Return the pan to medium heat and fry the spring onion whites and the ginger until fragrant, 1-2 minutes. Add the teriyaki-sesame mix, the honey and 50ml [100ml]|#7DA0D7 of water. Allow the sauce to gently simmer for 2-3 minutes. Remove the pan from the heat and add back the fish, placing the lid on the pan. Allow the fish to stand in the sauce for 2-3 minutes to cook fully. SALSA: In a bowl, combine the mango, spring onion greens, cucumber and ½ the chilli (to taste). Add a generous drizzle of olive oil and the lime juice (to taste). Set aside. SEEDS: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Painted Wolf’s Teriyaki Hake?
Cucumber, Fish, Fresh Chilli, Fresh Chillies, Fresh Ginger, Fresh Mango Chunks, Honey, Jasmine Rice, Lime Juice, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Spring Onion, Spring Onions, Teriyaki-Sesame Mix, White Sesame Seeds
How many calories does Painted Wolf’s Teriyaki Hake have?
524 calories
How much fat content does Painted Wolf’s Teriyaki Hake have?
grams
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