eCook Meal
Taphuis Blackened Cajun Hake
with rustic pea and coconut milk sauce & a butter bean and cauli jumble
This dish is packed with pizzazz from big, bold flavours. Hake fillet is coated in Cajun spice, charred to smoky perfection, and surrounded by a lemony pea and coconut milk purée. With a warm side of saucy butter beans, garlic, roast cauliflower, and crème fraîche.
Serving guide
Choose your portion size.
CHARRED CAULI
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 crisping up, shifting halfway. Dilute the stock with 50ml of boiling water and set aside.
Pea PURÉE
Set aside 25ml of peas. Place the rest in a pot with the coconut milk and ½ of the grated Garlic. Place over a high heat and bring to the boil. Lower the heat to medium and simmer for 3-4 minutes until slightly reduced. Stir in ¾ of the chopped basil, some lemon juice, and ½ of the zest to taste. Blend until smooth, then return to the pot. Cover with a lid and set aside. If it needs reheating before serving, place over a low heat and stir until warmed through.
GET SAUCY
When the cauli has 10 minutes to go, place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft. Mix in the remaining Garlic and a knob of butter. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the diluted stock until combined. Allow to thicken for 2-3 minutes until the stock has almost evaporated.
ADD THE VEG
When the sauce has thickened, stir in the drained butter beans, reserved peas, and roast cauli. Simmer for 1-2 minutes until the peas and beans are heated. Remove the pan from the heat and mix in the crème fraîche. Season to taste with salt, pepper, Lemon juice, and the remaining zest. Place in a bowl, cover to keep warm, and set aside.
Spinach & HAKE
Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the shredded Spinach for 1-2 minutes until wilted. Transfer to a bowl, cover, and set aside for serving. Pat the hake dry with paper towel. Coat the flesh in Cajun spice and seasoning to taste, pressing it so it sticks. Return the pan to a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy. Reduce the heat, add a knob of butter, and flip the hake. Fry for 3-4 minutes until cooked through and lightly charred. Remove from the pan.
INDULGE
Cover one side of the plate in Pea purée. Top with the Spinach and blackened hake. Plate the saucy veg on the side. Garnish with the remaining basil and any remaining lemon. Look at you go!
CHARRED CAULI
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 25-30 minutes until cooked through and crisping up, shifting halfway. Dilute the stock with 100ml of boiling water and set aside.
Pea PURÉE
Set aside 50ml of peas. Place the rest in a pot with the coconut milk and ½ of the grated Garlic. Place over a high heat and bring to the boil. Lower the heat to medium and simmer for 4-5 minutes until slightly reduced. Stir in ¾ of the chopped basil, some lemon juice, and ½ of the zest to taste. Blend until smooth, then return to the pot. Cover with a lid and set aside. If it needs reheating before serving, place over a low heat and stir until warmed through
GET SAUCY
When the cauli has 10 minutes to go, place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft. Mix in the remaining Garlic and a knob of butter. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the diluted stock until combined. Allow to thicken for 3-4 minutes until the stock has almost evaporated.
ADD THE VEG
When the sauce has thickened, stir in the drained butter beans, reserved peas, and roast cauli. Simmer for 1-2 minutes until the peas and beans are heated. Remove the pan from the heat and mix in the crème fraîche. Season to taste with salt, pepper, Lemon juice, and the remaining zest. Place in a bowl, cover to keep warm, and set aside.
Spinach & HAKE
Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the shredded Spinach for 2-3 minutes until wilted. Transfer to a bowl, cover, and set aside for serving. Pat the hake dry with paper towel. Coat the flesh in Cajun spice and seasoning to taste, pressing it so it sticks. Return the pan to a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy. Reduce the heat, add a knob of butter, and flip the hake. Fry for 3-4 minutes until cooked through and lightly charred. Remove from the pan.
INDULGE
Cover one side of the plates in Pea purée. Top with the Spinach and blackened hake. Plate the saucy veg on the side. Garnish with the remaining basil and any remaining lemon. Look at you go!
CHARRED CAULI
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 25-30 minutes until cooked through and crisping up, shifting halfway. Dilute the stock with 100ml of boiling water and set aside.
Pea PURÉE
Set aside 50ml of peas. Place the rest in a pot with the coconut milk and ½ of the grated Garlic. Place over a high heat and bring to the boil. Lower the heat to medium and simmer for 4-5 minutes until slightly reduced. Stir in ¾ of the chopped basil, some lemon juice, and ½ of the zest to taste. Blend until smooth, then return to the pot. Cover with a lid and set aside. If it needs reheating before serving, place over a low heat and stir until warmed through
GET SAUCY
When the cauli has 10 minutes to go, place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft. Mix in the remaining Garlic and a knob of butter. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the diluted stock until combined. Allow to thicken for 3-4 minutes until the stock has almost evaporated.
ADD THE VEG
When the sauce has thickened, stir in the drained butter beans, reserved peas, and roast cauli. Simmer for 1-2 minutes until the peas and beans are heated. Remove the pan from the heat and mix in the crème fraîche. Season to taste with salt, pepper, Lemon juice, and the remaining zest. Place in a bowl, cover to keep warm, and set aside.
Spinach & HAKE
Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the shredded Spinach for 2-3 minutes until wilted. Transfer to a bowl, cover, and set aside for serving. Pat the hake dry with paper towel. Coat the flesh in Cajun spice and seasoning to taste, pressing it so it sticks. Return the pan to a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy. Reduce the heat, add a knob of butter, and flip the hake. Fry for 3-4 minutes until cooked through and lightly charred. Remove from the pan.
INDULGE
Cover one side of the plates in Pea purée. Top with the Spinach and blackened hake. Plate the saucy veg on the side. Garnish with the remaining basil and any remaining lemon. Look at you go!
CHARRED CAULI
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 crisping up, shifting halfway. Dilute the stock with 200ml of boiling water and set aside.
Pea PURÉE
Set aside 100ml of peas. Place the rest in a pot with the coconut milk and ½ of the grated Garlic. Place over a high heat and bring to the boil. Lower the heat to medium and simmer for 5-6 minutes until slightly reduced. Stir in ¾ of the chopped basil, some lemon juice, and ½ of the zest to taste. Blend until smooth, then return to the pot. Cover with a lid and set aside. If it needs reheating before serving, place over a low heat and stir until warmed through.
GET SAUCY
When the cauli has 15 minutes to go, place a large pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft. Mix in the remaining Garlic and a knob of butter. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the diluted stock until combined. Allow to thicken for 5-6 minutes until the stock has almost evaporated.
ADD THE VEG
When the sauce has thickened, stir in the drained butter beans, reserved peas, and roast cauli. Simmer for 2-3 minutes until the peas and beans are heated. Remove the pan from the heat and mix in the crème fraîche. Season to taste with salt, pepper, Lemon juice, and the remaining zest. Place in a bowl, cover to keep warm, and set aside.
Spinach & HAKE
Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the shredded Spinach for 3-4 minutes until wilted. Transfer to a bowl, cover, and set aside for serving. Pat the hake dry with paper towel. Coat the flesh in Cajun spice and seasoning to taste, pressing it so it sticks. Return the pan to a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy. Reduce the heat, add a knob of butter, and flip the hake. Fry for 3-4 minutes until cooked through and lightly charred. Remove from the pan.
INDULGE
Cover one side of the plates in Pea purée. Top with the Spinach and blackened hake. Plate the saucy veg on the side. Garnish with the remaining basil and any remaining lemon. Look at you go!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R239.75
for 4 servings · R59.94 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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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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Peas needs 500 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 67% of packR28.66
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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Cauliflower Florets needs 600 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 86% of packR48.85
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Butter Beans needs 240 gButter Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Basil needs 20 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 5% of packR3.75
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Crème Fraîche needs 190 mlSour Cream 250 ml 250 ml at R36.99 · 76% of packR28.11
Not in the Woolies basket — source these elsewhere:
- Cajun Spice
- Line-caught Hake Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Taphuis Blackened Cajun Hake?
The preparation time for Taphuis Blackened Cajun Hake with rustic pea and coconut milk sauce & a butter bean and cauli jumble is between 25 and 40 minutes.
What is the total time required to make Taphuis Blackened Cajun Hake with rustic pea and coconut milk sauce & a butter bean and cauli jumble?
The total time required to make Taphuis Blackened Cajun Hake with rustic pea and coconut milk sauce & a butter bean and cauli jumble is between 45 and 65 minutes.
How many servings does Taphuis Blackened Cajun Hake provide?
4 servings
What are the main ingredients in Taphuis Blackened Cajun Hake?
Butter Beans, Cajun Spice, Cauliflower Florets, Coconut Milk, Creme Fraiche, Fish, Fresh Basil, Garlic, Lemon, Line-caught Hake Fillets, Pea, Red Onion, Spinach, Vegetable Stock
What is the nutritional information of Taphuis Blackened Cajun Hake?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Taphuis Blackened Cajun Hake?
GET SAUCY: When the cauli has 10 minutes to go, place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft. Mix in the remaining garlic and a knob of butter. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the diluted stock until combined. Allow to thicken for 3-4 minutes until the stock has almost evaporated. SPINACH & HAKE: Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the shredded spinach for 2-3 minutes until wilted. Transfer to a bowl, cover, and set aside for serving. Pat the hake dry with paper towel. Coat the flesh in Cajun spice and seasoning to taste, pressing it so it sticks. Return the pan to a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy. Reduce the heat, add a knob of butter, and flip the hake. Fry for 3-4 minutes until cooked through and lightly charred. Remove from the pan. ADD THE VEG: When the sauce has thickened, stir in the drained butter beans, reserved peas, and roast cauli. Simmer for 1-2 minutes until the peas and beans are heated. Remove the pan from the heat and mix in the crème fraîche. Season to taste with salt, pepper, lemon juice, and the remaining zest. Place in a bowl, cover to keep warm, and set aside. PEA PURÉE: Set aside 50ml of peas. Place the rest in a pot with the coconut milk and ½ of the grated garlic. Place over a high heat and bring to the boil. Lower the heat to medium and simmer for 4-5 minutes until slightly reduced. Stir in ¾ of the chopped basil, some lemon juice, and ½ of the zest to taste. Blend until smooth, then return to the pot. Cover with a lid and set aside. If it needs reheating before serving, place over a low heat and stir until warmed through CHARRED CAULI: 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 25-30 minutes until cooked through and crisping up, shifting halfway. Dilute the stock with 100ml of boiling water and set aside. INDULGE: Cover one side of the plates in pea purée. Top with the spinach and blackened hake. Plate the saucy veg on the side. Garnish with the remaining basil and any remaining lemon. Look at you go!
What should be prepared from my kitchen to make Taphuis Blackened Cajun Hake?
Butter Beans, Cajun Spice, Cauliflower Florets, Coconut Milk, Creme Fraiche, Fish, Fresh Basil, Garlic, Lemon, Line-caught Hake Fillets, Pea, Red Onion, Spinach, Vegetable Stock
How many calories does Taphuis Blackened Cajun Hake have?
calories
How much fat content does Taphuis Blackened Cajun Hake have?
grams