One bite of this dish, and you’ll be hooked, Chef! A crispy-skin hake fillet is covered with dollops of zesty curry mayo. This heavenly hake shares a plate with oven-roasted carrot wedges and a pickled onion, chilli flakes, greens & cucumber salad.
Hake & Curried Mayo
Hake & Curried Mayo
with a fresh green salad & roasted carrot wedges
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Carrot
- Carrots
- Cucumber
- Dried Chilli Flakes
- Fish
- Lemon Juice
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Mayo
- Medium Curry Powder
- Pickled Onions
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter (optional)
- Seasoning (salt & pepper)
CRISPY Carrots
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SPICY SALAD
To a salad bowl, add the sliced onions. Toss with the chilli flakes (to taste), the Cucumber half-moons, the shredded leaves, a drizzle of olive oil and seasoning. Set aside.
CURRY Mayo
In a small bowl, combine the Mayo with the curry powder and lemon juice (both to taste). Season and set aside.
FLIP & FRY THE 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 cooked through, 3-4 minutes. Remove from the pan and season.
DIVE IN!
Plate up the Carrot wedges with the golden hake alongside. Serve with the fresh salad and dollops of the curried mayo over the fish.
CRISPY Carrots
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SPICY SALAD
To a salad bowl, add the sliced onions. Toss with the chilli flakes (to taste), the Cucumber half-moons, the shredded leaves, a drizzle of olive oil and seasoning. Set aside.
CURRY Mayo
In a small bowl, combine the Mayo with the curry powder and lemon juice (both to taste). Season and set aside.
FLIP & FRY THE 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 cooked through, 3-4 minutes. Remove from the pan and season.
DIVE IN!
Plate up the Carrot wedges with the golden hake alongside. Serve with the fresh salad and dollops of the curried mayo over the fish.
CRISPY Carrots
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SPICY SALAD
To a salad bowl, add the sliced onions. Toss with the chilli flakes (to taste), the Cucumber half-moons, the shredded leaves, a drizzle of olive oil and seasoning. Set aside.
CURRY Mayo
In a small bowl, combine the Mayo with the curry powder and lemon juice (both to taste). Season and set aside.
FLIP & FRY THE 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 cooked through, 3-4 minutes. Remove from the pan and season.
DIVE IN!
Plate up the Carrot wedges with the golden hake alongside. Serve with the fresh salad and dollops of the curried mayo over the fish.
CRISPY Carrots
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SPICY SALAD
To a salad bowl, add the sliced onions. Toss with the chilli flakes (to taste), the Cucumber half-moons, the shredded leaves, a drizzle of olive oil and seasoning. Set aside.
CURRY Mayo
In a small bowl, combine the Mayo with the curry powder and lemon juice (both to taste). Season and set aside.
FLIP & FRY THE 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 cooked through, 3-4 minutes. Remove from the pan and season.
DIVE IN!
Plate up the Carrot wedges with the golden hake alongside. Serve with the fresh salad and dollops of the curried mayo over the fish.
Frequently Asked Questions
What is the preparation time for Hake & Curried Mayo?
The preparation time for Hake & Curried Mayo with a fresh green salad & roasted carrot wedges is between 20 and 35 minutes.
What is the total time required to make Hake & Curried Mayo with a fresh green salad & roasted carrot wedges?
The total time required to make Hake & Curried Mayo with a fresh green salad & roasted carrot wedges is between 40 and 55 minutes.
How many servings does Hake & Curried Mayo provide?
4 servings
What are the main ingredients in Hake & Curried Mayo?
Carrot, Carrots, Cucumber, Dried Chilli Flakes, Fish, Lemon Juice, Line-caught Hake Fillet, Line-caught Hake Fillets, Mayo, Medium Curry Powder, Pickled Onions, Salad Leaves
What is the nutritional information of Hake & Curried Mayo?
Calories: 513, Carbs: 37 grams, Fat: grams, Protein: 26.5 grams, Sugar: 20.2 grams, Salt: 629 grams
How do I prepare Hake & Curried Mayo?
DIVE IN!: Plate up the carrot wedges with the golden hake alongside. Serve with the fresh salad and dollops of the curried mayo over the fish. FLIP & FRY THE 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 cooked through, 3-4 minutes. Remove from the pan and season. CURRY MAYO: In a small bowl, combine the mayo with the curry powder and lemon juice (both to taste). Season and set aside. SPICY SALAD: To a salad bowl, add the sliced onions. Toss with the chilli flakes (to taste), the cucumber half-moons, the shredded leaves, a drizzle of olive oil and seasoning. Set aside. CRISPY CARROTS: Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Hake & Curried Mayo?
Carrot, Carrots, Cucumber, Dried Chilli Flakes, Fish, Lemon Juice, Line-caught Hake Fillet, Line-caught Hake Fillets, Mayo, Medium Curry Powder, Pickled Onions, Salad Leaves
How many calories does Hake & Curried Mayo have?
513 calories
How much fat content does Hake & Curried Mayo have?
grams
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