What are the main ingredients in Tandoori-spiced Hake?

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

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?

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

Tandoori-spiced Hake

Name: Tandoori-spiced Hake
Prep time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

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

with roasted cauliflower & pickled cucumber

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 35 minutes

Download the Recipe for 2

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

Serves 1

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!

Cauliflower Florets - 100g
Bulgur Wheat - 75ml
Cucumber - 50g
Fresh Ginger - 10g
Peanuts - 15g
Rice Wine Vinegar - 15ml
Line-caught Hake Fillet - 1
NOMU Tandoori Rub - 15ml
Coconut Milk - 100ml
Lime Juice - 10ml
Fresh Coriander - 4g

Download the Recipe

Serves 2

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!

Cauliflower Florets - 200g
Bulgur Wheat - 150ml
Cucumber - 100g
Fresh Ginger - 20g
Peanuts - 30g
Rice Wine Vinegar - 30ml
Line-caught Hake Fillets - 2
NOMU Tandoori Rub - 30ml
Coconut Milk - 200ml
Lime Juice - 20ml
Fresh Coriander - 8g

Download the Recipe

Serves 3

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!

Cauliflower Florets - 300g
Bulgur Wheat - 225ml
Cucumber - 150g
Fresh Ginger - 30g
Peanuts - 45g
Rice Wine Vinegar - 45ml
Line-caught Hake Fillets - 3
NOMU Tandoori Rub - 45ml
Coconut Milk - 300ml
Lime Juice - 30ml
Fresh Coriander - 12g

Download the Recipe

Serves 4

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!