Tandoori-spiced hake is pan seared before being doused in a creamy coconut curry sauce and served on a bed of fluffy bulgur wheat. Sided with roasted cauliflower, zingy pickled cucumber, crunchy peanuts and fresh coriander, this dish is crazy armotic and super fantastic!
Tandoori-spiced Hake
Tandoori-spiced Hake
with roasted cauliflower & pickled cucumber
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Bulgur Wheat
- Cauliflower Florets
- Coconut Milk
- Cucumber
- Fish
- Fresh Coriander
- Fresh Ginger
- Lime Juice
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- NOMU Tandoori Rub
- Peanuts
- Rice Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
FLOWER POWER!
Boil the kettle. Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil and season. Roast in the hot oven for 20-25 minutes until cooked through and starting to crisp, shifting halfway.
BULGUR, BABY!
Using a shallow bowl, submerge the bulgur wheat in 100ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate, and set aside.
PREP & PICKLE
Cut the Cucumber into half-moons and peel and grate the ginger. Roughly chop the peanuts. Set aside. Place the vinegar, 1 tbsp of water, and a sweetener of choice (to taste) in a bowl. Mix until the sweetener is fully dissolved. Toss through the cucumber half-moons and set aside to pickle.
HAKE HEAVEN
Pat the hake dry with some paper towel. Season with salt, pepper and ½ the rub (to taste). Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy. Flip and fry the other side 30-60 seconds or until cooked through. Remove from the pan on completion.
ALMOST THERE…
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the grated ginger and the remaining rub (to taste). Fry for 1-2 minutes, until fragrant, shifting constantly. Stir in the coconut milk and bring up to a simmer for 5-6 minutes until slightly reduced. Season with the lime juice (to taste), a sweetener of choice, salt, and pepper. Drain the pickling liquid from the Cucumber.
LET’S EAT!
Plate up the fluffy bulgur wheat. Top with the spiced hake, and pour over the tandoori curry sauce. Side with the roasted cauliflower and the pickled Cucumber. Garnish with the chopped peanuts and the picked coriander. Delish!
FLOWER POWER!
Boil the kettle. Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil and season. Roast in the hot oven for 20-25 minutes until cooked through and starting to crisp, shifting halfway.
BULGUR, BABY!
Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate, and set aside.
PREP & PICKLE
Cut the Cucumber into half-moons and peel and grate the ginger. Roughly chop the peanuts. Set aside. Place the vinegar, 2 tbsp of water, and a sweetener of choice (to taste) in a bowl. Mix until the sweetener is fully dissolved. Toss through the cucumber half-moons and set aside to pickle.
HAKE HEAVEN
Pat the hake dry with some paper towel. Season with salt, pepper and ½ the rub (to taste). Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy. Flip and fry the other side 30-60 seconds or until cooked through. Remove from the pan on completion.
ALMOST THERE…
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the grated ginger and the remaining rub (to taste). Fry for 1-2 minutes, until fragrant, shifting constantly. Stir in the coconut milk and bring up to a simmer for 5-6 minutes until slightly reduced. Season with the lime juice (to taste), a sweetener of choice, salt, and pepper. Drain the pickling liquid from the Cucumber.
LET’S EAT!
Plate up the fluffy bulgur wheat. Top with the spiced hake, and pour over the tandoori curry sauce. Side with the roasted cauliflower and the pickled Cucumber. Garnish with the chopped peanuts and the picked coriander. Delish!
FLOWER POWER!
Boil the kettle. Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
BULGUR, BABY!
Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate, and set aside.
PREP & PICKLE
Cut the Cucumber into half-moons and peel and grate the ginger. Roughly chop the peanuts. Set aside. Place the vinegar, 3 tbsp of water, and a sweetener of choice (to taste) in a bowl. Mix until the sweetener is fully dissolved. Toss through the cucumber half-moons and set aside to pickle.
HAKE HEAVEN
Pat the hake dry with some paper towel. Season with salt, pepper and ½ the rub (to taste). Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy. Flip and fry the other side 30-60 seconds or until cooked through. Remove from the pan on completion.
ALMOST THERE…
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the grated ginger and the remaining rub (to taste). Fry for 1-2 minutes, until fragrant, shifting constantly. Stir in the coconut milk and bring up to a simmer for 6-7 minutes until slightly reduced. Season with the lime juice (to taste), a sweetener of choice, salt, and pepper. Drain the pickling liquid from the Cucumber.
LET’S EAT!
Plate up the fluffy bulgur wheat. Top with the spiced hake, and pour over the tandoori curry sauce. Side with the roasted cauliflower and the pickled Cucumber. Garnish with the chopped peanuts and the picked coriander. Delish!
FLOWER POWER!
Boil the kettle. Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
BULGUR, BABY!
Using a shallow bowl, submerge the bulgur wheat in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate, and set aside.
PREP & PICKLE
Cut the Cucumber into half-moons and peel and grate the ginger. Roughly chop the peanuts. Set aside. Place the vinegar, 4 tbsp of water, and a sweetener of choice (to taste) in a bowl. Mix until the sweetener is fully dissolved. Toss through the cucumber half-moons and set aside to pickle.
HAKE HEAVEN
Pat the hake dry with some paper towel. Season with salt, pepper and ½ the rub (to taste). Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy. Flip and fry the other side 30-60 seconds or until cooked through. Remove from the pan on completion.
ALMOST THERE…
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the grated ginger and the remaining rub (to taste). Fry for 1-2 minutes, until fragrant, shifting constantly. Stir in the coconut milk and bring up to a simmer for 6-7 minutes until slightly reduced. Season with the lime juice (to taste), a sweetener of choice, salt, and pepper. Drain the pickling liquid from the Cucumber.
LET’S EAT!
Plate up the fluffy bulgur wheat. Top with the spiced hake, and pour over the tandoori curry sauce. Side with the roasted cauliflower and the pickled Cucumber. Garnish with the chopped peanuts and the picked coriander. Delish!
Frequently Asked Questions
What is the preparation time for Tandoori-spiced Hake?
The preparation time for Tandoori-spiced Hake with roasted cauliflower & pickled cucumber is between 15 and 30 minutes.
What is the total time required to make Tandoori-spiced Hake with roasted cauliflower & pickled cucumber?
The total time required to make Tandoori-spiced Hake with roasted cauliflower & pickled cucumber is between 25 and 35 minutes.
How many servings does Tandoori-spiced Hake provide?
4 servings
What are the main ingredients in Tandoori-spiced Hake?
Bulgur Wheat, Cauliflower Florets, Coconut Milk, Cucumber, Fish, Fresh Coriander, Fresh Ginger, Lime Juice, Line-caught Hake Fillet, Line-caught Hake Fillets, NOMU Tandoori Rub, Peanuts, Rice Wine Vinegar
What is the nutritional information of Tandoori-spiced Hake?
Calories: 633, Carbs: 64 grams, Fat: grams, Protein: 36.9 grams, Sugar: 6.1 grams, Salt: 749 grams
How do I prepare Tandoori-spiced Hake?
FLOWER POWER!: Boil the kettle. Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil and season. Roast in the hot oven for 20-25 minutes until cooked through and starting to crisp, shifting halfway. BULGUR, BABY!: Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate, and set aside. PREP & PICKLE: Cut the cucumber into half-moons and peel and grate the ginger. Roughly chop the peanuts. Set aside. Place the vinegar, 2 tbsp of water, and a sweetener of choice (to taste) in a bowl. Mix until the sweetener is fully dissolved. Toss through the cucumber half-moons and set aside to pickle. ALMOST THERE…: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the grated ginger and the remaining rub (to taste). Fry for 1-2 minutes, until fragrant, shifting constantly. Stir in the coconut milk and bring up to a simmer for 5-6 minutes until slightly reduced. Season with the lime juice (to taste), a sweetener of choice, salt, and pepper. Drain the pickling liquid from the cucumber. LET’S EAT!: Plate up the fluffy bulgur wheat. Top with the spiced hake, and pour over the tandoori curry sauce. Side with the roasted cauliflower and the pickled cucumber. Garnish with the chopped peanuts and the picked coriander. Delish! HAKE HEAVEN: Pat the hake dry with some paper towel. Season with salt, pepper and ½ the rub (to taste). Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy. Flip and fry the other side 30-60 seconds or until cooked through. Remove from the pan on completion.
What should be prepared from my kitchen to make Tandoori-spiced Hake?
Bulgur Wheat, Cauliflower Florets, Coconut Milk, Cucumber, Fish, Fresh Coriander, Fresh Ginger, Lime Juice, Line-caught Hake Fillet, Line-caught Hake Fillets, NOMU Tandoori Rub, Peanuts, Rice Wine Vinegar
How many calories does Tandoori-spiced Hake have?
633 calories
How much fat content does Tandoori-spiced Hake have?
grams
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