eCook Meal
Spicy Crumbed Hake
with Indian-inspired rice & fresh parsley
Crumbed hake fillet is sided with Indian-inspired rice loaded with onions, cashew nuts, and fresh parsley. Zingy tomato & onion salsa, in addition to a creamy coriander yoghurt, complete this amazingly tasty dish.
Serving guide
Choose your portion size.
FRAGRANT RICE
Preheat the oven to 200°C. Place a pot, large enough for the rice, over a medium heat with a drizzle of oil. When hot, add ½ the diced onion and the rub. Fry for 3-4 minutes until the onions are starting to soften, shifting occasionally. Add the rice and mix until fully combined. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove the pot from the heat, add the peas, and steam for 10 minutes. On completion, drain if necessary and fluff up the rice with a fork.
SPICY CRUMBED HAKE
Heat 40g of butter in the microwave or in a pot over the stove until completely melted. Remove from the microwave or stove, and mix in the spicy crumb, a small drizzle of oil, and seasoning. Pat the hake dry with paper towel and place skin-side down on a lightly oiled baking tray. Coat the flesh side with the crumb mixture. Pop in the hot oven and bake for 10 minutes until the hake is cooked through and the crumb is crispy.
FINAL TOUCHES
In a bowl, combine the Yoghurt, seasoning, and ½ the chopped Parsley. To the pot with the cooked rice, add the remaining chopped parsley, ½ the chopped cashew nuts, and seasoning. Mix until fully combined. In a separate bowl, combine the diced tomato, the remaining diced onion, a drizzle of oil, and seasoning.
A SPICE SENSATION!
Plate the crispy spiced hake alongside a generous helping of the rice. Side with the Tomato and onion salsa and the creamy Yoghurt for dunking. Garnish with the remaining cashew nuts. Stunning, Chef!
FRAGRANT RICE
Preheat the oven to 200°C. Place a pot, large enough for the rice, over a medium heat with a drizzle of oil. When hot, add ½ the diced onion and the rub. Fry for 4-5 minutes until the onions are starting to soften, shifting occasionally. Add the rice and mix until fully combined. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove the pot from the heat, add the peas, and steam for 10 minutes. On completion, drain if necessary and fluff up the rice with a fork.
SPICY CRUMBED HAKE
Heat 60g of butter in the microwave or in a pot over the stove until completely melted. Remove from the microwave or stove, and mix in the spicy crumb, a small drizzle of oil, and seasoning. Pat the hake dry with paper towel and place skin-side down on a lightly oiled baking tray. Coat the flesh side with the crumb mixture. Pop in the hot oven and bake for 10 minutes until the hake is cooked through and the crumb is crispy.
FINAL TOUCHES
In a bowl, combine the Yoghurt, seasoning, and ½ the chopped Parsley. To the pot with the cooked rice, add the remaining chopped parsley, ½ the chopped cashew nuts, and seasoning. Mix until fully combined. In a separate bowl, combine the diced tomato, the remaining diced onion, a drizzle of oil, and seasoning.
A SPICE SENSATION!
Plate the crispy spiced hake alongside a generous helping of the rice. Side with the Tomato and onion salsa and the creamy Yoghurt for dunking. Garnish with the remaining cashew nuts. Stunning, Chef!
FRAGRANT RICE
Preheat the oven to 200°C. Place a pot, large enough for the rice, over a medium heat with a drizzle of oil. When hot, add ½ the diced onion and the rub. Fry for 5-6 minutes until the onions are starting to soften, shifting occasionally. Add the rice and mix until fully combined. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove the pot from the heat, add the peas, and steam for 10 minutes. On completion, drain if necessary and fluff up the rice with a fork.
SPICY CRUMBED HAKE
Heat 80g of butter in the microwave or in a pot over the stove until completely melted. Remove from the microwave or stove, and mix in the spicy crumb, a small drizzle of oil, and seasoning. Pat the hake dry with paper towel and place skin-side down on a lightly oiled baking tray. Coat the flesh side with the crumb mixture. Pop in the hot oven and bake for 10 minutes until the hake is cooked through and the crumb is crispy.
FINAL TOUCHES
In a bowl, combine the Yoghurt, seasoning, and ½ the chopped Parsley. To the pot with the cooked rice, add the remaining chopped parsley, ½ the chopped cashew nuts, and seasoning. Mix until fully combined. In a separate bowl, combine the diced tomato, the remaining diced onion, a drizzle of oil, and seasoning.
A SPICE SENSATION!
Plate the crispy spiced hake alongside a generous helping of the rice. Side with the Tomato and onion salsa and the creamy Yoghurt for dunking. Garnish with the remaining cashew nuts. Stunning, Chef!
FRAGRANT RICE
Preheat the oven to 200°C. Place a pot, large enough for the rice, over a medium heat with a drizzle of oil. When hot, add ½ the diced onion and the rub. Fry for 5-6 minutes until the onions are starting to soften, shifting occasionally. Add the rice and mix until fully combined. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove the pot from the heat, add the peas, and steam for 10 minutes. On completion, drain if necessary and fluff up the rice with a fork.
SPICY CRUMBED HAKE
Heat 100g of butter in the microwave or in a pot over the stove until completely melted. Remove from the microwave or stove, and mix in the spicy crumb, a small drizzle of oil, and seasoning. Pat the hake dry with paper towel and place skin-side down on a lightly oiled baking tray. Coat the flesh side with the crumb mixture. Pop in the hot oven and bake for 10 minutes until the hake is cooked through and the crumb is crispy.
FINAL TOUCHES
In a bowl, combine the Yoghurt, seasoning, and ½ the chopped Parsley. To the pot with the cooked rice, add the remaining chopped parsley, ½ the chopped cashew nuts, and seasoning. Mix until fully combined. In a separate bowl, combine the diced tomato, the remaining diced onion, a drizzle of oil, and seasoning.
A SPICE SENSATION!
Plate the crispy spiced hake alongside a generous helping of the rice. Side with the Tomato and onion salsa and the creamy Yoghurt for dunking. Garnish with the remaining cashew nuts. Stunning, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R117.96
for 4 servings · R29.49 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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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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Low Fat Plain Yoghurt needs 125 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 42% of packR8.33
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Tomatoes needs 4Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Cashew Nuts needs 60 gCashew Nut Chicken 400 g 400 g at R109.99 · 15% of packR16.50
Not in the Woolies basket — source these elsewhere:
- Spicy Crumb
- NOMU Garam Masala Rub
- Line-caught Hake Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Spicy Crumbed Hake?
The preparation time for Spicy Crumbed Hake with Indian-inspired rice & fresh parsley is between 30 and 45 minutes.
What is the total time required to make Spicy Crumbed Hake with Indian-inspired rice & fresh parsley?
The total time required to make Spicy Crumbed Hake with Indian-inspired rice & fresh parsley is between 45 and 60 minutes.
How many servings does Spicy Crumbed Hake provide?
4 servings
What are the main ingredients in Spicy Crumbed Hake?
Cashew Nut, Fish, Line-caught Hake Fillets, NOMU Garam Masala Rub, Parsley, Pea, Red Onion, Spicy Crumb, Tomato, White Basmati Rice, Yoghurt
What is the nutritional information of Spicy Crumbed Hake?
Calories: 653, Carbs: 97 grams, Fat: grams, Protein: 38.4 grams, Sugar: 11 grams, Salt: 245 grams
How do I prepare Spicy Crumbed Hake?
FINAL TOUCHES: In a bowl, combine the yoghurt, seasoning, and ½ the chopped parsley. To the pot with the cooked rice, add the remaining chopped parsley, ½ the chopped cashew nuts, and seasoning. Mix until fully combined. In a separate bowl, combine the diced tomato, the remaining diced onion, a drizzle of oil, and seasoning. FRAGRANT RICE: Preheat the oven to 200°C. Place a pot, large enough for the rice, over a medium heat with a drizzle of oil. When hot, add ½ the diced onion and the rub. Fry for 4-5 minutes until the onions are starting to soften, shifting occasionally. Add the rice and mix until fully combined. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove the pot from the heat, add the peas, and steam for 10 minutes. On completion, drain if necessary and fluff up the rice with a fork. A SPICE SENSATION!: Plate the crispy spiced hake alongside a generous helping of the rice. Side with the tomato and onion salsa and the creamy yoghurt for dunking. Garnish with the remaining cashew nuts. Stunning, Chef! SPICY CRUMBED HAKE: Heat 60g of butter in the microwave or in a pot over the stove until completely melted. Remove from the microwave or stove, and mix in the spicy crumb, a small drizzle of oil, and seasoning. Pat the hake dry with paper towel and place skin-side down on a lightly oiled baking tray. Coat the flesh side with the crumb mixture. Pop in the hot oven and bake for 10 minutes until the hake is cooked through and the crumb is crispy.
What should be prepared from my kitchen to make Spicy Crumbed Hake?
Cashew Nut, Fish, Line-caught Hake Fillets, NOMU Garam Masala Rub, Parsley, Pea, Red Onion, Spicy Crumb, Tomato, White Basmati Rice, Yoghurt
How many calories does Spicy Crumbed Hake have?
653 calories
How much fat content does Spicy Crumbed Hake have?
grams