What are the main ingredients in Simonsig’s Curried Hake & Butternut?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional), Milk (optional)

What is the nutritional information of Simonsig’s Curried Hake & Butternut?

Calories: 469, Carbs: 57 grams, Fat: grams, Protein: 31.6 grams, Sugar: 14 grams, Salt: 292 grams

How do I prepare Simonsig’s Curried Hake & Butternut?

MASH UP: Place the butternut chunks in a pot of salted water over a medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover. CARAMELISED ONIONS: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add in a sweetener. Remove from the pan, season, and cover. CHARRED CORN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. FRY YOUR FISH: Place the remaining curry spice in a small bowl, and mix in a drizzle of oil and seasoning. Pat the hake dry with paper towel. Coat in the curried oil. Return the pan to medium heat with a knob of butter or small drizzle of oil. When hot, fry the fish skin-side down until crispy, 3-4 minutes. Flip and fry until cooked through and golden all over, 3-4 minutes. Remove from the pan and set aside. FINISH UP: Drain the pickling liquid from the slaw. Mix in the charred corn, ¾ the coleslaw sauce, and seasoning. Set aside. GRUB’S UP: Plate up the butternut mash, top with the golden hake and the caramelised onion. Drizzle with the remaining coleslaw sauce. Serve the cabbage slaw on the side. Garnish with the chopped parsley and drizzle over the lemon juice. Dive in, Chef! COLESLAW: Boil the kettle. Rinse, pick and roughly chop the parsley. Finely slice the cabbage. Place the vinegar in a salad bowl with 3 tbsp of boiling water. Toss through the sliced cabbage, season, and set aside. Loosen the coleslaw sauce with water in 5ml increments until drizzling consistency. Mix in ¼ the curry spice (to taste), season and set aside.

What should be prepared from my kitchen to make Simonsig’s Curried Hake & Butternut?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional), Milk (optional)

Simonsig’s Curried Hake & Butternut

Name: Simonsig’s Curried Hake & Butternut
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Butter (optional); Milk (optional)

A golden curried fillet of hake is adorned with caramelised onion and lies atop a bed of sweet butternut mash. Sided with a pickled charred corn coleslaw and garnished with fresh parsley and a drizzle of lemon juice. Simply stunning!

Simonsig’s Curried Hake & Butternut

with cabbage slaw & sweet caramelised onions

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Apple Cider Vinegar
Butternut Chunks
Cabbage
Corn
Creamy Coleslaw Sauce
Fish
Fresh Parsley
Lemon Juice
Line-caught Hake Fillet
Line-caught Hake Fillets
Medium Curry Powder
Onion
Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter (optional)
Milk (optional)

Photo of Simonsig’s Curried Hake & Butternut

Serves 1

MASH UP
Place the butternut chunks in a pot of salted water over a medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add in a sweetener. Remove from the pan, season, and cover.
COLESLAW
Boil the kettle. Rinse, pick and roughly chop the parsley. Finely slice the cabbage. Place the vinegar in a salad bowl with 2 tbsp of boiling water. Toss through the sliced cabbage, season, and set aside. Loosen the coleslaw sauce with water in 5ml increments until drizzling consistency. Mix in ¼ the curry spice (to taste), season and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY YOUR FISH
Place the remaining curry spice in a small bowl, and mix in a drizzle of oil and seasoning. Pat the hake dry with paper towel. Coat in the curried oil. Return the pan to medium heat with a knob of butter or small drizzle of oil. When hot, fry the fish skin-side down until crispy, 3-4 minutes. Flip and fry until cooked through and golden all over, 3-4 minutes. Remove from the pan and set aside.
FINISH UP
Drain the pickling liquid from the slaw. Mix in the charred corn, ¾ the coleslaw sauce, and seasoning. Set aside.
GRUB’S UP
Plate up the butternut mash, top with the golden hake and the caramelised onion. Drizzle with the remaining coleslaw sauce. Serve the cabbage slaw on the side. Garnish with the chopped parsley and drizzle over the lemon juice. Dive in, Chef!

Butternut Chunks - 200g
Onion - 1
Fresh Parsley - 4g
Cabbage - 100g
Apple Cider Vinegar - 15ml
Medium Curry Powder - 7,5ml
Creamy Coleslaw Sauce - 30ml
Corn - 40g
Line-caught Hake Fillet - 1
Lemon Juice - 15ml

Download the Recipe

Serves 2

MASH UP
Place the butternut chunks in a pot of salted water over a medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add in a sweetener. Remove from the pan, season, and cover.
COLESLAW
Boil the kettle. Rinse, pick and roughly chop the parsley. Finely slice the cabbage. Place the vinegar in a salad bowl with 3 tbsp of boiling water. Toss through the sliced cabbage, season, and set aside. Loosen the coleslaw sauce with water in 5ml increments until drizzling consistency. Mix in ¼ the curry spice (to taste), season and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY YOUR FISH
Place the remaining curry spice in a small bowl, and mix in a drizzle of oil and seasoning. Pat the hake dry with paper towel. Coat in the curried oil. Return the pan to medium heat with a knob of butter or small drizzle of oil. When hot, fry the fish skin-side down until crispy, 3-4 minutes. Flip and fry until cooked through and golden all over, 3-4 minutes. Remove from the pan and set aside.
FINISH UP
Drain the pickling liquid from the slaw. Mix in the charred corn, ¾ the coleslaw sauce, and seasoning. Set aside.
GRUB’S UP
Plate up the butternut mash, top with the golden hake and the caramelised onion. Drizzle with the remaining coleslaw sauce. Serve the cabbage slaw on the side. Garnish with the chopped parsley and drizzle over the lemon juice. Dive in, Chef!

Butternut Chunks - 400g
Onion - 1
Fresh Parsley - 8g
Cabbage - 100g
Apple Cider Vinegar - 30ml
Medium Curry Powder - 15ml
Creamy Coleslaw Sauce - 60ml
Corn - 80g
Line-caught Hake Fillets - 2
Lemon Juice - 30ml

Download the Recipe

Serves 3

MASH UP
Place the butternut chunks in a pot of salted water over a medium-high heat. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add in a sweetener. Remove from the pan, season, and cover.
COLESLAW
Boil the kettle. Rinse, pick and roughly chop the parsley. Finely slice the cabbage. Place the vinegar in a salad bowl with 4 tbsp of boiling water. Toss through the sliced cabbage, season, and set aside. Loosen the coleslaw sauce with water in 5ml increments until drizzling consistency. Mix in ¼ the curry spice (to taste), season and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
FRY YOUR FISH
Place the remaining curry spice in a small bowl, and mix in a drizzle of oil and seasoning. Pat the hake dry with paper towel. Coat in the curried oil. Return the pan to medium heat with a knob of butter or small drizzle of oil. When hot, fry the fish skin-side down until crispy, 3-4 minutes. Flip and fry until cooked through and golden all over, 3-4 minutes. Remove from the pan and set aside.
FINISH UP
Drain the pickling liquid from the slaw. Mix in the charred corn, ¾ the coleslaw sauce, and seasoning. Set aside.
GRUB’S UP
Plate up the butternut mash, top with the golden hake and the caramelised onion. Drizzle with the remaining coleslaw sauce. Serve the cabbage slaw on the side. Garnish with the chopped parsley and drizzle over the lemon juice. Dive in, Chef!

Butternut Chunks - 600g
Onions - 2
Fresh Parsley - 12g
Cabbage - 200g
Apple Cider Vinegar - 45ml
Medium Curry Powder - 22,5ml
Creamy Coleslaw Sauce - 90ml
Corn - 120g
Line-caught Hake Fillets - 3
Lemon Juice - 45ml

Download the Recipe

Serves 4

MASH UP
Place the butternut chunks in a pot of salted water over a medium-high heat. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add in a sweetener. Remove from the pan, season, and cover.
COLESLAW
Boil the kettle. Rinse, pick and roughly chop the parsley. Finely slice the cabbage. Place the vinegar in a large salad bowl with 5 tbsp of boiling water. Toss through the sliced cabbage, season, and set aside. Loosen the coleslaw sauce with water in 5ml increments until drizzling consistency. Mix in ¼ the curry spice (to taste), season and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
FRY YOUR FISH
Place the remaining curry spice in a small bowl, and mix in a drizzle of oil and seasoning. Pat the hake dry with paper towel. Coat in the curried oil. Return the pan to medium heat with a knob of butter or small drizzle of oil. When hot, fry the fish skin-side down until crispy, 3-4 minutes. Flip and fry until cooked through and golden all over, 3-4 minutes. Remove from the pan and set aside.
FINISH UP
Drain the pickling liquid from the slaw. Mix in the charred corn, ¾ the coleslaw sauce, and seasoning. Set aside.
GRUB’S UP
Plate up the butternut mash, top with the golden hake and the caramelised onion. Drizzle with the remaining coleslaw sauce. Serve the cabbage slaw on the side. Garnish with the chopped parsley and drizzle over the lemon juice. Dive in, Chef!