eCook Meal
Simonsig’s Curried Hake & Butternut
with cabbage slaw & sweet caramelised onions
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R99.77
for 4 servings · R24.94 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Medium Curry Powder needs 30 mlRobertsons Rajah Medium Curry Powder 100 g R29.99 · whole pack (size can't be divided)R29.99
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Corn needs 160 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 39% of packR9.25
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Cabbage needs 200 gChinese Cabbage 350 g 350 g at R28.99 · 57% of packR16.57
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Butternut Chunks needs 800 gButternut 2.5 kg 2.5 kg at R54.99 · 32% of packR17.60
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Apple Cider Vinegar needs 60 mlApple Cider Vinegar 250 ml 250 ml at R41.99 · 24% of packR10.08
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
Not in the Woolies basket — source these elsewhere:
- Line-caught Hake Fillets
- Creamy Coleslaw Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Cabbage, Corn, Creamy Coleslaw Sauce, Fish, Lemon Juice, Line-caught Hake Fillets, Medium Curry Powder, Onion, Parsley
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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Simonsig’s Curried Hake & Butternut?
Apple Cider Vinegar, Butternut, Cabbage, Corn, Creamy Coleslaw Sauce, Fish, Lemon Juice, Line-caught Hake Fillets, Medium Curry Powder, Onion, Parsley
How many calories does Simonsig’s Curried Hake & Butternut have?
469 calories
How much fat content does Simonsig’s Curried Hake & Butternut have?
grams