eCook Meal
Asian-Style Crispy Hake
with a sesame seed crust, zesty slaw & wasabi-mayo dressing
After a nourishing, easy dinner? Get all that and more with this beauty! Hake fillet is brought to life by a classic sesame-soy marinade, then coated in seeds and fried to crisp perfection. With sushi rice, the zing of a veg pickle, and a kewpie-wasabi kick.
Serving guide
Choose your portion size.
FLAVOURFUL MARINADE
Place the sesame-soy sauce in a shallow bowl and mix in a sweetener of choice to taste until dissolved. Pat the hake dry with paper towel and submerge in the sauce. Set aside to marinate for 15-20 minutes.
WHIP UP YOUR RICE
Rinse the rice under cold water until it runs clear. (This prevents it from becoming stodgy.) Place in a pot with 250ml of fresh, salted water. Pop on a lid and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
Cabbage & KEWPIE WITH A KICK
Place the Cabbage in a bowl with ½ a tsp of salt and 10ml of a sweetener of choice. Toss until coated and set aside for 5-7 minutes. Place the wasabi powder in a small bowl and combine with 5ml of water until it forms a smooth paste. Place the mayo in a separate bowl and mix in the wasabi to taste. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
IN A PICKLE
When the Cabbage has finished resting, squeeze the moisture from it using a clean tea towel (recommended) or some paper towel. Place in a clean bowl with the edamame beans. Toss through some lime juice and zest to taste and set aside to pickle until serving.
SOMETHING FISHY...
Place the sesame seeds in a shallow bowl. Remove the hake from the marinade, shake off any excess liquid, and dip each side into the seeds to create an even crust. Reserve the bowl of marinade. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the hake for 2-3 minutes per side until cooked through. (Make sure the pan doesn’t get too hot or the seeds will burn.) During the final minute, baste the hake with the reserved marinade. Remove from the pan on completion, reserving any juices for serving.
PILE IT UP
Scoop up some sushi rice and drizzle over the pan juices to taste. Top with the sesame-crusted hake and pickled salad. Drizzle over the wasabi mayo dressing, sprinkle with the chopped coriander, and finish with a Lime wedge. Enjoy!
FLAVOURFUL MARINADE
Place the sesame-soy sauce in a shallow bowl and mix in a sweetener of choice to taste until dissolved. Pat the hake dry with paper towel and submerge in the sauce. Set aside to marinate for 15-20 minutes.
WHIP UP YOUR RICE
Rinse the rice under cold water until it runs clear. (This prevents it from becoming stodgy.) Place in a pot with 500ml of fresh, salted water. Pop on a lid and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
Cabbage & KEWPIE WITH A KICK
Place the Cabbage in a bowl with 1 tsp of salt and 20ml of a sweetener of choice. Toss until coated and set aside for 6-8 minutes. Place the wasabi powder in a small bowl and combine with 10ml of water until it forms a smooth paste. Place the mayo in a separate bowl and mix in the wasabi to taste. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
IN A PICKLE
When the Cabbage has finished resting, squeeze the moisture from it using a clean tea towel (recommended) or some paper towel. Place in a clean bowl with the edamame beans. Toss through some lime juice and zest to taste and set aside to pickle until serving.
SOMETHING FISHY...
Place the sesame seeds in a shallow bowl. Remove a fillet from the marinade, shake off any excess liquid, and dip each side into the seeds to create an even crust. Repeat with the other fillet. Reserve the bowl of marinade. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the hake for 2-3 minutes per side until cooked through. (Make sure the pan doesn’t get too hot or the seeds will burn.) During the final minute, baste the hake with the reserved marinade. Remove from the pan on completion, reserving any juices for serving.
PILE IT UP
Scoop up some sushi rice and drizzle over the pan juices to taste. Top with the sesame-crusted hake and pickled salad. Drizzle over the wasabi mayo dressing, sprinkle with the chopped coriander, and finish with a Lime wedge. Enjoy!
FLAVOURFUL MARINADE
Place the sesame-soy sauce in a shallow bowl and mix in a sweetener of choice to taste until dissolved. Pat the hake dry with paper towel and submerge in the sauce. Set aside to marinate for 15-20 minutes.
WHIP UP YOUR RICE
Rinse the rice under cold water until it runs clear. (This prevents it from becoming stodgy.) Place in a pot with 500ml of fresh, salted water. Pop on a lid and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
Cabbage & KEWPIE WITH A KICK
Place the Cabbage in a bowl with 1 tsp of salt and 20ml of a sweetener of choice. Toss until coated and set aside for 6-8 minutes. Place the wasabi powder in a small bowl and combine with 10ml of water until it forms a smooth paste. Place the mayo in a separate bowl and mix in the wasabi to taste. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
IN A PICKLE
When the Cabbage has finished resting, squeeze the moisture from it using a clean tea towel (recommended) or some paper towel. Place in a clean bowl with the edamame beans. Toss through some lime juice and zest to taste and set aside to pickle until serving.
SOMETHING FISHY...
Place the sesame seeds in a shallow bowl. Remove a fillet from the marinade, shake off any excess liquid, and dip each side into the seeds to create an even crust. Repeat with the other fillet. Reserve the bowl of marinade. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the hake for 2-3 minutes per side until cooked through. (Make sure the pan doesn’t get too hot or the seeds will burn.) During the final minute, baste the hake with the reserved marinade. Remove from the pan on completion, reserving any juices for serving.
PILE IT UP
Scoop up some sushi rice and drizzle over the pan juices to taste. Top with the sesame-crusted hake and pickled salad. Drizzle over the wasabi mayo dressing, sprinkle with the chopped coriander, and finish with a Lime wedge. Enjoy!
FLAVOURFUL MARINADE
Place the sesame-soy sauce in a large, shallow bowl and mix in a sweetener of choice to taste until dissolved. Pat the hake dry with paper towel and submerge in the sauce. Set aside to marinate for 15-20 minutes.
WHIP UP YOUR RICE
Rinse the rice under cold water until it runs clear. (This prevents it from becoming stodgy.) Place in a pot with 1L of fresh, salted water. Pop on a lid and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
Cabbage & KEWPIE WITH A KICK
Place the Cabbage in a bowl with 10ml of salt and 40ml of a sweetener of choice. Toss until coated and set aside for 6-8 minutes. Place the wasabi powder in a small bowl and combine with 15ml of water until it forms a smooth paste. Place the mayo in a separate bowl and mix in the wasabi to taste. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
IN A PICKLE
When the Cabbage has finished resting, squeeze the moisture from it using a clean tea towel (recommended) or some paper towel. Place in a clean bowl with the edamame beans. Toss through some lime juice and zest to taste and set aside to pickle until serving.
SOMETHING FISHY...
Place the sesame seeds in a shallow bowl. Remove a fillet from the marinade, shake off any excess liquid, and dip each side into the seeds to create an even crust. Repeat with each fillet. Reserve the bowl of marinade. Place a large, nonstick pan over a medium heat with a drizzle of oil. When hot, fry the hake fillets two at a time for 2-3 minutes per side until cooked through. (Make sure the pan doesn’t get too hot or the seeds will burn.) During the final minute, baste the hake with the reserved marinade. Replenish the oil between batches if needed. Remove from the pan on completion, reserving any juices for serving.
PILE IT UP
Scoop up some sushi rice and drizzle over the pan juices to taste. Top with the sesame-crusted hake and pickled salad. Drizzle over the wasabi mayo dressing, sprinkle with the chopped coriander, and finish with a Lime wedge. Enjoy!
Sesame-Soy Sauce - 60ml
Line-caught Hake Fillets - 4
Sushi Rice - 400ml
Shredded Cabbage - 400g
Wasabi Powder - 30ml
Kewpie Mayo - 120ml
Edamame Beans - 200g
Limes - 2
Mixed Sesame Seeds - 60ml
Fresh Coriander - 10g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R166.76
for 4 servings · R41.69 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Shredded Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
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Sushi Rice needs 400 mlAsian Sushi Rice 1 kg R69.99 · whole pack (size can't be divided)R69.99
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Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
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Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
Not in the Woolies basket — source these elsewhere:
- Wasabi Powder
- Line-caught Hake Fillets
- Kewpie Mayo
- Sesame-Soy Sauce
- Mixed Sesame Seeds
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Asian-Style Crispy Hake?
The preparation time for Asian-Style Crispy Hake with a sesame seed crust, zesty slaw & wasabi-mayo dressing is between 20 and 30 minutes.
What is the total time required to make Asian-Style Crispy Hake with a sesame seed crust, zesty slaw & wasabi-mayo dressing?
The total time required to make Asian-Style Crispy Hake with a sesame seed crust, zesty slaw & wasabi-mayo dressing is between 40 and 55 minutes.
How many servings does Asian-Style Crispy Hake provide?
4 servings
What are the main ingredients in Asian-Style Crispy Hake?
Cabbage, Edamame Beans, Fish, Fresh Coriander, Kewpie Mayo, Lime, Line-caught Hake Fillets, Mixed Sesame Seeds, Sesame-Soy Sauce, Sushi Rice, Wasabi Powder
What is the nutritional information of Asian-Style Crispy Hake?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Asian-Style Crispy Hake?
CABBAGE & KEWPIE WITH A KICK: Place the cabbage in a bowl with 1 tsp of salt and 20ml of a sweetener of choice. Toss until coated and set aside for 6-8 minutes. Place the wasabi powder in a small bowl and combine with 10ml of water until it forms a smooth paste. Place the mayo in a separate bowl and mix in the wasabi to taste. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. WHIP UP YOUR RICE: Rinse the rice under cold water until it runs clear. (This prevents it from becoming stodgy.) Place in a pot with 500ml of fresh, salted water. Pop on a lid and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork. IN A PICKLE: When the cabbage has finished resting, squeeze the moisture from it using a clean tea towel (recommended) or some paper towel. Place in a clean bowl with the edamame beans. Toss through some lime juice and zest to taste and set aside to pickle until serving. PILE IT UP: Scoop up some sushi rice and drizzle over the pan juices to taste. Top with the sesame-crusted hake and pickled salad. Drizzle over the wasabi mayo dressing, sprinkle with the chopped coriander, and finish with a lime wedge. Enjoy! FLAVOURFUL MARINADE: Place the sesame-soy sauce in a shallow bowl and mix in a sweetener of choice to taste until dissolved. Pat the hake dry with paper towel and submerge in the sauce. Set aside to marinate for 15-20 minutes. SOMETHING FISHY...: Place the sesame seeds in a shallow bowl. Remove a fillet from the marinade, shake off any excess liquid, and dip each side into the seeds to create an even crust. Repeat with the other fillet. Reserve the bowl of marinade. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the hake for 2-3 minutes per side until cooked through. (Make sure the pan doesn’t get too hot or the seeds will burn.) During the final minute, baste the hake with the reserved marinade. Remove from the pan on completion, reserving any juices for serving.
What should be prepared from my kitchen to make Asian-Style Crispy Hake?
Cabbage, Edamame Beans, Fish, Fresh Coriander, Kewpie Mayo, Lime, Line-caught Hake Fillets, Mixed Sesame Seeds, Sesame-Soy Sauce, Sushi Rice, Wasabi Powder
How many calories does Asian-Style Crispy Hake have?
calories
How much fat content does Asian-Style Crispy Hake have?
grams