eCook Meal
Hake & Thai Papaya Salad
with peanuts, coriander & fresh mint
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R147.79
for 4 servings · R36.95 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Peanuts needs 60 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 8% of packR7.20
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Cabbage - 1/2 headHalf Cabbage R21.99 · whole pack (size can't be divided)R21.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Papaya Chunks needs 400 gBulk Queen Pineapple 600 g 600 g at R81.99 · 67% of packR54.66
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R49.99 · 8% of packR4.00
Not in the Woolies basket — source these elsewhere:
- Thai Dressing
- NOMU Oriental Rub
- Line-caught Hake Fillets
- Vermicelli Noodles
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Hake & Thai Papaya Salad?
The preparation time for Hake & Thai Papaya Salad with peanuts, coriander & fresh mint is between 15 and 30 minutes.
What is the total time required to make Hake & Thai Papaya Salad with peanuts, coriander & fresh mint?
The total time required to make Hake & Thai Papaya Salad with peanuts, coriander & fresh mint is between 20 and 40 minutes.
How many servings does Hake & Thai Papaya Salad provide?
4 servings
What are the main ingredients in Hake & Thai Papaya Salad?
Cabbage, Carrot, Chilli, Fish, Fresh Coriander, Fresh Mint, Garlic, Line-caught Hake Fillets, NOMU Oriental Rub, Papaya Chunks, Peanuts, Spring Onion, Thai Dressing, Vermicelli Noodles
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?
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. 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. 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?
Cabbage, Carrot, Chilli, Fish, Fresh Coriander, Fresh Mint, Garlic, Line-caught Hake Fillets, NOMU Oriental Rub, Papaya Chunks, Peanuts, Spring Onion, Thai Dressing, Vermicelli Noodles
How many calories does Hake & Thai Papaya Salad have?
487 calories
How much fat content does Hake & Thai Papaya Salad have?
grams