What are the main ingredients in Hake & Thai Papaya Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of Hake & Thai Papaya Salad?

Calories: 487, Carbs: 70 grams, Fat: grams, Protein: 24.7 grams, Sugar: 18.5 grams, Salt: 339 grams

How do I prepare Hake & Thai Papaya Salad?

GLASSY NOODLES: Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking. TOAST: Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. FRYING TIME: Pat the hake dry with some paper towel. Coat in the rub and some seasoning. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. Remove from the pan on completion. Toss the cooked noodles through the papaya salad. PLATE IT FANCY: Dish up the Thai marinated salad and top with the golden hake. Sprinkle over the chopped peanuts and garnish with any remaining chilli, coriander and mint. Well done, Chef! MARINATION: In a large bowl, combine the Thai dressing, the grated garlic and the chopped chilli (to taste). Add the papaya pieces, the cabbage, the carrot, the sliced spring onion, ½ the chopped mint and ½ the chopped coriander. Toss until fully combined. Set aside to marinate.

What should be prepared from my kitchen to make Hake & Thai Papaya Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Hake & Thai Papaya Salad

Oriental spiced hake sits atop a Thai salad of papaya, mixed slaw, spring onion, vermicelli noodles, coriander and mint. All dressed in a marinade of fresh chilli, garlic, coconut sugar and lime juice. Finished off with some toasted peanuts for a bit of crunch.

Hake & Thai Papaya Salad

with peanuts, coriander & fresh mint

Hands on Time: 15 - 30 minutes

Overall Time: 20 - 40 minutes

Download the Recipe for 2

Ingredients:

Cabbage
Carrot
Fish
Fresh Chilli
Fresh Chillies
Fresh Coriander
Fresh Mint
Garlic Clove
Garlic Cloves
Line-caught Hake Fillet
Line-caught Hake Fillets
NOMU Oriental Rub
Papaya Chunks
Peanuts
Spring Onion
Spring Onions
Thai Dressing
Vermicelli Noodles

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 1

GLASSY NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
MARINATION
In a large bowl, combine the Thai dressing, the grated garlic and the chopped chilli (to taste). Add the papaya pieces, the cabbage, the carrot, the sliced spring onion, ½ the chopped mint and ½ the chopped coriander. Toss until fully combined. Set aside to marinate.
TOAST
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
FRYING TIME
Pat the hake dry with some paper towel. Coat in the rub and some seasoning. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. Remove from the pan on completion. Toss the cooked noodles through the papaya salad.
PLATE IT FANCY
Dish up the Thai marinated salad and top with the golden hake. Sprinkle over the chopped peanuts and garnish with any remaining chilli, coriander and mint. Well done, Chef!

Vermicelli Noodles - 50g
Thai Dressing - 25ml
Garlic Clove - 1
Fresh Chilli - 1
Papaya Chunks - 100g
Cabbage - 1/4 head
Carrot - 120g
Spring Onion - 1
Fresh Mint - 3g
Fresh Coriander - 4g
Peanuts - 15g
Line-caught Hake Fillet - 1
NOMU Oriental Rub - 5ml

Download the Recipe

Serves 2

GLASSY NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
MARINATION
In a large bowl, combine the Thai dressing, the grated garlic and the chopped chilli (to taste). Add the papaya pieces, the cabbage, the carrot, the sliced spring onion, ½ the chopped mint and ½ the chopped coriander. Toss until fully combined. Set aside to marinate.
TOAST
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
FRYING TIME
Pat the hake dry with some paper towel. Coat in the rub and some seasoning. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. Remove from the pan on completion. Toss the cooked noodles through the papaya salad.
PLATE IT FANCY
Dish up the Thai marinated salad and top with the golden hake. Sprinkle over the chopped peanuts and garnish with any remaining chilli, coriander and mint. Well done, Chef!

Vermicelli Noodles - 100g
Thai Dressing - 50ml
Garlic Cloves - 2
Fresh Chilli - 1
Papaya Chunks - 200g
Cabbage - 1/4 head
Carrot - 120g
Spring Onions - 2
Fresh Mint - 5g
Fresh Coriander - 8g
Peanuts - 30g
Line-caught Hake Fillets - 2
NOMU Oriental Rub - 10ml

Download the Recipe

Serves 3

GLASSY NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
MARINATION
In a large bowl, combine the Thai dressing, the grated garlic and the chopped chilli (to taste). Add the papaya pieces, the cabbage, the carrot, the sliced spring onion, ½ the chopped mint and ½ the chopped coriander. Toss until fully combined. Set aside to marinate.
TOAST
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
FRYING TIME
Pat the hake dry with some paper towel. Coat in the rub and some seasoning. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. Remove from the pan on completion. Toss the cooked noodles through the papaya salad.
PLATE IT FANCY
Dish up the Thai marinated salad and top with the golden hake. Sprinkle over the chopped peanuts and garnish with any remaining chilli, coriander and mint. Well done, Chef!

Vermicelli Noodles - 150g
Thai Dressing - 75ml
Garlic Cloves - 3
Fresh Chillies - 2
Papaya Chunks - 300g
Cabbage - 1/2 head
Carrot - 240g
Spring Onions - 3
Fresh Mint - 8g
Fresh Coriander - 12g
Peanuts - 45g
Line-caught Hake Fillets - 3
NOMU Oriental Rub - 15ml

Download the Recipe

Serves 4

GLASSY NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
MARINATION
In a large bowl, combine the Thai dressing, the grated garlic and the chopped chilli (to taste). Add the papaya pieces, the cabbage, the carrot, the sliced spring onion, ½ the chopped mint and ½ the chopped coriander. Toss until fully combined. Set aside to marinate.
TOAST
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
FRYING TIME
Pat the hake dry with some paper towel. Coat in the rub and some seasoning. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. Remove from the pan on completion. Toss the cooked noodles through the papaya salad.
PLATE IT FANCY
Dish up the Thai marinated salad and top with the golden hake. Sprinkle over the chopped peanuts and garnish with any remaining chilli, coriander and mint. Well done, Chef!