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
Simonsig’s Curried Hake & Butternut
with cabbage slaw & sweet caramelised onions
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Simonsig’s Curried Hake & Butternut?
The preparation time for Simonsig’s Curried Hake & Butternut with cabbage slaw & sweet caramelised onions is between 25 and 30 minutes.
What is the total time required to make Simonsig’s Curried Hake & Butternut with cabbage slaw & sweet caramelised onions?
The total time required to make Simonsig’s Curried Hake & Butternut with cabbage slaw & sweet caramelised onions is between 30 and 35 minutes.
How many servings does Simonsig’s Curried Hake & Butternut provide?
4 servings
What are the main ingredients in Simonsig’s Curried Hake & Butternut?
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
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?
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
How many calories does Simonsig’s Curried Hake & Butternut have?
469 calories
How much fat content does Simonsig’s Curried Hake & Butternut have?
grams
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