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.
Carrot - 240g
Pickled Onions - 20g
Dried Chilli Flakes - 2,5ml
Cucumber - 50g
Salad Leaves - 40g
Mayo - 50ml
Medium Curry Powder - 5ml
Lemon Juice - 10ml
Line-caught Hake Fillet - 1
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.
Carrot - 480g
Pickled Onions - 40g
Dried Chilli Flakes - 5ml
Cucumber - 100g
Salad Leaves - 80g
Mayo - 100ml
Medium Curry Powder - 10ml
Lemon Juice - 20ml
Line-caught Hake Fillets - 2
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.
Carrots - 720g
Pickled Onions - 60g
Dried Chilli Flakes - 7,5ml
Cucumber - 150g
Salad Leaves - 120g
Mayo - 150ml
Medium Curry Powder - 15ml
Lemon Juice - 30ml
Line-caught Hake Fillets - 3
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.
Carrot - 960g
Pickled Onions - 80g
Dried Chilli Flakes - 10ml
Cucumber - 200g
Salad Leaves - 160g
Mayo - 200ml
Medium Curry Powder - 20ml
Lemon Juice - 40ml
Line-caught Hake Fillets - 4
Woolies Products in this dish
