What are the main ingredients in Golden Pickled Hake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

Golden Pickled Hake

Name: Golden Pickled Hake
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter; Sugar/Sweetener/Honey

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

with toasted almonds, Cape Malay curry paste & fresh salad leaves

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Serves 1

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!

Almonds - 10g
Line-caught Hake Fillet - 1
Onion - 1
Spice & All Things Nice Cape Malay Curry Paste - 20ml
Coriander Seeds - 10ml
White Wine Vinegar - 20ml
Tomato - 1
Cucumber - 50g
Salad Leaves - 20g
Red Bell Pepper - 1
Danish-style Feta - 25g
Fresh Parsley - 4g

Download the Recipe

Serves 2

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!

Almonds - 20g
Line-caught Hake Fillets - 2
Onion - 1
Spice & All Things Nice Cape Malay Curry Paste - 40ml
Coriander Seeds - 20ml
White Wine Vinegar - 40ml
Tomato - 1
Cucumber - 100g
Salad Leaves - 40g
Red Bell Pepper - 1
Danish-style Feta - 50g
Fresh Parsley - 8g

Download the Recipe

Serves 3

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!

Almonds - 30g
Line-caught Hake Fillets - 3
Onions - 2
Spice & All Things Nice Cape Malay Curry Paste - 60ml
Coriander Seeds - 30ml
White Wine Vinegar - 60ml
Tomatoes - 2
Cucumber - 150g
Salad Leaves - 60g
Red Bell Peppers - 2
Danish-style Feta - 75g
Fresh Parsley - 12g

Download the Recipe

Serves 4

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!