eCook Meal
Hake & Curried Mayo
with a fresh green salad & roasted carrot wedges
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 & cucumber salad.
Serving guide
Choose your portion size.
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 onions. Toss with the chilli flakes (to taste), the Cucumber, the salad 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 onions. Toss with the chilli flakes (to taste), the Cucumber, the salad 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 onions. Toss with the chilli flakes (to taste), the Cucumber, the salad 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 onions. Toss with the chilli flakes (to taste), the Cucumber, the salad 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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R131.93
for 4 servings · R32.98 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Pickled Onions needs 80 gMild Pickled Onions 780 g 780 g at R69.99 · 10% of packR7.18
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Mayo needs 200 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 44% of packR50.55
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Medium Curry Powder needs 20 mlRobertsons Rajah Medium Curry Powder 100 g R29.99 · whole pack (size can't be divided)R29.99
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
Not in the Woolies basket — source these elsewhere:
- Line-caught Hake Fillets
- Dried Chilli Flakes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Cucumber, Dried Chilli Flakes, Fish, Lemon Juice, Line-caught Hake Fillets, Mayo, Medium Curry Powder, Pickled Onion, Salad Leaves
What is the nutritional information of Hake & Curried Mayo?
Calories: 513, Carbs: 37.1 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 onions. Toss with the chilli flakes (to taste), the cucumber, the salad 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, Cucumber, Dried Chilli Flakes, Fish, Lemon Juice, Line-caught Hake Fillets, Mayo, Medium Curry Powder, Pickled Onion, Salad Leaves
How many calories does Hake & Curried Mayo have?
513 calories
How much fat content does Hake & Curried Mayo have?
grams