Aromas of Cape Malay curry, coriander and flaky hake will lure everyone in your house to the kitchen, so keep an eye on the food for those sneaky pre-dinner tastings! Sided with a fresh salad to balance the flavourful pickled hake.
Golden Pickled Hake
Golden Pickled Hake
with toasted almonds, Cape Malay curry paste & fresh salad leaves
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Coriander Seeds
- Cucumber
- Danish-style Feta
- Fish
- Fresh Parsley
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Onion
- Onions
- Red Bell Pepper
- Red Bell Peppers
- Salad Leaves
- Spice & All Things Nice Cape Malay Curry Paste
- Tomato
- Tomatoes
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
IT ALL STARTS WITH Almonds
Place the Almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside.
HERE’S TO HAKE!
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, for 3-4 minutes until crispy and golden. Flip, and fry the other side for 3-4 minutes until cooked through. Remove from the pan.
HURRY WITH THE CURRY
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced Onion and fry for 5-6 minutes until soft and starting to caramelise, shifting occasionally. Add the Cape Malay curry paste and the coriander seeds. Fry for 1-2 minutes until fragrant, shifting constantly.
YAY, IT’S CAPE MALAY!
When the curry paste is fragrant, add the vinegar, 7.5ml of a sweetener of choice, and 100ml of water. Simmer for 5-6 minutes until thickened and the curry paste has cooked out. In the final 1-2 minutes, add the cooked hake and toss until coated. Season and remove from the heat.
FOR SOME FRESHNESS
In a bowl, add the tomato & Cucumber chunks, the shredded leaves, the pepper strips, the toasted almonds, seasoning, and a drizzle of olive oil. Crumble in the drained feta and toss until combined.
DELISH Fish DINNER
Plate up the Cape Malay hake and sauce. Sprinkle over the chopped parsley and side with the fresh salad. Time to dine, Chef!
IT ALL STARTS WITH Almonds
Place the Almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside.
HERE’S TO HAKE!
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, for 3-4 minutes until crispy and golden. Flip, and fry the other side for 3-4 minutes until cooked through. Remove from the pan.
HURRY WITH THE CURRY
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced Onion and fry for 5-6 minutes until soft and starting to caramelise, shifting occasionally. Add the Cape Malay curry paste and the coriander seeds. Fry for 1-2 minutes until fragrant, shifting constantly.
YAY, IT’S CAPE MALAY!
When the curry paste is fragrant, add the vinegar, 15ml of a sweetener of choice, and 200ml of water. Simmer for 5-6 minutes until thickened and the curry paste has cooked out. In the final 1-2 minutes, add the cooked hake and toss until coated. Season and remove from the heat.
FOR SOME FRESHNESS
In a bowl, add the tomato & Cucumber chunks, the shredded leaves, the pepper strips, the toasted almonds, seasoning, and a drizzle of olive oil. Crumble in the drained feta and toss until combined.
DELISH Fish DINNER
Plate up the Cape Malay hake and sauce. Sprinkle over the chopped parsley and side with the fresh salad. Time to dine, Chef!
IT ALL STARTS WITH Almonds
Place the Almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside.
HERE’S TO HAKE!
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, for 3-4 minutes until crispy and golden. Flip, and fry the other side for 3-4 minutes until cooked through. Remove from the pan.
HURRY WITH THE CURRY
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced Onion and fry for 6-7 minutes until soft and starting to caramelise, shifting occasionally. Add the Cape Malay curry paste and the coriander seeds. Fry for 1-2 minutes until fragrant, shifting constantly.
YAY, IT’S CAPE MALAY!
When the curry paste is fragrant, add the vinegar, 22.5ml of a sweetener of choice, and 300ml of water. Simmer for 6-7 minutes until thickened and the curry paste has cooked out. In the final 1-2 minutes, add the cooked hake and toss until coated. Season and remove from the heat.
FOR SOME FRESHNESS
In a bowl, add the tomato & Cucumber chunks, the shredded leaves, the pepper strips, the toasted almonds, seasoning, and a drizzle of olive oil. Crumble in the drained feta and toss until combined.
DELISH Fish DINNER
Plate up the Cape Malay hake and sauce. Sprinkle over the chopped parsley and side with the fresh salad. Time to dine, Chef!
IT ALL STARTS WITH Almonds
Place the Almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside.
HERE’S TO HAKE!
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, for 3-4 minutes until crispy and golden. Flip, and fry the other side for 3-4 minutes until cooked through. Remove from the pan.
HURRY WITH THE CURRY
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced Onion and fry for 6-7 minutes until soft and starting to caramelise, shifting occasionally. Add the Cape Malay curry paste and the coriander seeds. Fry for 1-2 minutes until fragrant, shifting constantly.
YAY, IT’S CAPE MALAY!
When the curry paste is fragrant, add the vinegar, 30ml of a sweetener of choice, and 400ml of water. Simmer for 6-7 minutes until thickened and the curry paste has cooked out. In the final 1-2 minutes, add the cooked hake and toss until coated. Season and remove from the heat.
FOR SOME FRESHNESS
In a bowl, add the tomato & Cucumber chunks, the shredded leaves, the pepper strips, the toasted almonds, seasoning, and a drizzle of olive oil. Crumble in the drained feta and toss until combined.
DELISH Fish DINNER
Plate up the Cape Malay hake and sauce. Sprinkle over the chopped parsley and side with the fresh salad. Time to dine, Chef!
Frequently Asked Questions
What is the preparation time for Golden Pickled Hake?
The preparation time for Golden Pickled Hake with toasted almonds, Cape Malay curry paste & fresh salad leaves is between 25 and 40 minutes.
What is the total time required to make Golden Pickled Hake with toasted almonds, Cape Malay curry paste & fresh salad leaves?
The total time required to make Golden Pickled Hake with toasted almonds, Cape Malay curry paste & fresh salad leaves is between 40 and 55 minutes.
How many servings does Golden Pickled Hake provide?
4 servings
What are the main ingredients in Golden Pickled Hake?
Almonds, Coriander Seeds, Cucumber, Danish-style Feta, Fish, Fresh Parsley, Line-caught Hake Fillet, Line-caught Hake Fillets, Onion, Onions, Red Bell Pepper, Red Bell Peppers, Salad Leaves, Spice & All Things Nice Cape Malay Curry Paste, Tomato, Tomatoes, White Wine Vinegar
What is the nutritional information of Golden Pickled Hake?
Calories: 431, Carbs: 28 grams, Fat: grams, Protein: 34.2 grams, Sugar: 11.3 grams, Salt: 862 grams
How do I prepare Golden Pickled Hake?
IT ALL STARTS WITH ALMONDS: Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside. HERE’S TO HAKE!: Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, for 3-4 minutes until crispy and golden. Flip, and fry the other side for 3-4 minutes until cooked through. Remove from the pan. HURRY WITH THE CURRY: Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced onion and fry for 5-6 minutes until soft and starting to caramelise, shifting occasionally. Add the Cape Malay curry paste and the coriander seeds. Fry for 1-2 minutes until fragrant, shifting constantly. YAY, IT’S CAPE MALAY!: When the curry paste is fragrant, add the vinegar, 15ml of a sweetener of choice, and 200ml of water. Simmer for 5-6 minutes until thickened and the curry paste has cooked out. In the final 1-2 minutes, add the cooked hake and toss until coated. Season and remove from the heat. FOR SOME FRESHNESS: In a bowl, add the tomato & cucumber chunks, the shredded leaves, the pepper strips, the toasted almonds, seasoning, and a drizzle of olive oil. Crumble in the drained feta and toss until combined. DELISH FISH DINNER: Plate up the Cape Malay hake and sauce. Sprinkle over the chopped parsley and side with the fresh salad. Time to dine, Chef!
What should be prepared from my kitchen to make Golden Pickled Hake?
Almonds, Coriander Seeds, Cucumber, Danish-style Feta, Fish, Fresh Parsley, Line-caught Hake Fillet, Line-caught Hake Fillets, Onion, Onions, Red Bell Pepper, Red Bell Peppers, Salad Leaves, Spice & All Things Nice Cape Malay Curry Paste, Tomato, Tomatoes, White Wine Vinegar
How many calories does Golden Pickled Hake have?
431 calories
How much fat content does Golden Pickled Hake have?
grams
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