eCook Meal
Villiera’s Crumbed Hake & Pesto Slaw
with fresh chives
Here’s a cabbage slaw recipe that is as easy to make as it is to eat, Chef! The special creamy pesto mix, created by our clever UCOOK Chefs, adds a decadent texture to the slaw, with a bright basil flavour. Served with pea-crumb coated hake fillet, spiced with NOMU Fisherman’s Blend, and oven-roasted pumpkin chunks. Best enjoyed with the recommended Villiera wine.
Serving guide
Choose your portion size.
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
A IS FOR Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
EXTRA CRISPY COATING
Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the Cornflour (seasoned lightly) and NOMU rub, and the other containing the pea crumb. Pat the fish dry with paper towel and season it well. Coat the fish in the flour mixture, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Set aside.
CREAMY Cabbage
In a bowl, mix together the Cabbage, creamy pesto and seasoning. Set aside.
CRISP IT UP
Place a pan over medium-high heat with enough oil to cover the base. Fry the crumbed Fish until golden and cooked through, 2-3 minutes per side. Remove from the pan and drain on paper towel.
SO-GOOD SEAFOOD
Plate up the golden Fish, garnishing it with the chives. Plate up the golden pumpkin chunks and creamy pesto slaw. Dinner is ready, Chef!
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
A IS FOR Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
EXTRA CRISPY COATING
Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the Cornflour (seasoned lightly) and NOMU rub, and the other containing the pea crumb. Pat the fish dry with paper towel and season it well. Coat the fish in the flour mixture, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Set aside.
CREAMY Cabbage
In a bowl, mix together the Cabbage, creamy pesto and seasoning. Set aside.
CRISP IT UP
Place a pan over medium-high heat with enough oil to cover the base. Fry the crumbed Fish until golden and cooked through, 2-3 minutes per side. Remove from the pan and drain on paper towel.
SO-GOOD SEAFOOD
Plate up the golden Fish, garnishing it with the chives. Plate up the golden pumpkin chunks and creamy pesto slaw. Dinner is ready, Chef!
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
A IS FOR Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
EXTRA CRISPY COATING
Whisk 2 eggs in a bowl. Prepare two shallow dishes: one containing the Cornflour (seasoned lightly) and NOMU rub, and the other containing the pea crumb. Pat the fish dry with paper towel and season it well. Coat the fish in the flour mixture, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Set aside.
CREAMY Cabbage
In a bowl, mix together the Cabbage, creamy pesto and seasoning. Set aside.
CRISP IT UP
Place a pan over medium-high heat with enough oil to cover the base. Fry the crumbed Fish until golden and cooked through, 2-3 minutes per side. You may need to do this step in batches. Remove from the pan and drain on paper towel.
SO-GOOD SEAFOOD
Plate up the golden Fish, garnishing it with the chives. Plate up the golden pumpkin chunks and creamy pesto slaw. Dinner is ready, Chef!
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
A IS FOR Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
EXTRA CRISPY COATING
Whisk 2 eggs in a bowl. Prepare two shallow dishes: one containing the Cornflour (seasoned lightly) and NOMU rub, and the other containing the pea crumb. Pat the fish dry with paper towel and season it well. Coat the fish in the flour mixture, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Set aside.
CREAMY Cabbage
In a bowl, mix together the Cabbage, creamy pesto and seasoning. Set aside.
CRISP IT UP
Place a pan over medium-high heat with enough oil to cover the base. Fry the crumbed Fish until golden and cooked through, 2-3 minutes per side. You may need to do this step in batches. Remove from the pan and drain on paper towel.
SO-GOOD SEAFOOD
Plate up the golden Fish, garnishing it with the chives. Plate up the golden pumpkin chunks and creamy pesto slaw. Dinner is ready, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R141.01
for 4 servings · R35.25 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
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Cabbage needs 400 gChinese Cabbage 300 g 300 g at R29.99 · 1.33× packR39.99
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Cornflour needs 30 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Pumpkin Chunks needs 800 gBulk Pumpkin 800 g 800 g at R49.99 · 100% of packR49.99
Not in the Woolies basket — source these elsewhere:
- Creamy Pesto
- Pea Crumb
- NOMU Fisherman’s Blend
- Line-caught Hake Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Villiera’s Crumbed Hake & Pesto Slaw?
The preparation time for Villiera’s Crumbed Hake & Pesto Slaw with fresh chives is between 20 and 40 minutes.
What is the total time required to make Villiera’s Crumbed Hake & Pesto Slaw with fresh chives?
The total time required to make Villiera’s Crumbed Hake & Pesto Slaw with fresh chives is between 40 and 60 minutes.
How many servings does Villiera’s Crumbed Hake & Pesto Slaw provide?
4 servings
What are the main ingredients in Villiera’s Crumbed Hake & Pesto Slaw?
Almonds, Cabbage, Cornflour, Creamy Pesto, Fish, Fresh Chives, Line-caught Hake Fillet/s, Line-caught Hake Fillets, NOMU Fisherman’s Blend, Pea Crumb, Pumpkin Chunks
What is the nutritional information of Villiera’s Crumbed Hake & Pesto Slaw?
Calories: 515, Carbs: 46 grams, Fat: grams, Protein: 39 grams, Sugar: 12.3 grams, Salt: 571 grams
How do I prepare Villiera’s Crumbed Hake & Pesto Slaw?
SO-GOOD SEAFOOD: Plate up the golden fish, garnishing it with the chives. Plate up the golden pumpkin chunks and creamy pesto slaw. Dinner is ready, Chef! CRISP IT UP: Place a pan over medium-high heat with enough oil to cover the base. Fry the crumbed fish until golden and cooked through, 2-3 minutes per side. Remove from the pan and drain on paper towel. CREAMY CABBAGE: In a bowl, mix together the cabbage, creamy pesto and seasoning. Set aside. EXTRA CRISPY COATING: Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the cornflour (seasoned lightly) and NOMU rub, and the other containing the pea crumb. Pat the fish dry with paper towel and season it well. Coat the fish in the flour mixture, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Set aside. A IS FOR ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. GOLDEN PUMPKIN: Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Villiera’s Crumbed Hake & Pesto Slaw?
Almonds, Cabbage, Cornflour, Creamy Pesto, Fish, Fresh Chives, Line-caught Hake Fillet/s, Line-caught Hake Fillets, NOMU Fisherman’s Blend, Pea Crumb, Pumpkin Chunks
How many calories does Villiera’s Crumbed Hake & Pesto Slaw have?
515 calories
How much fat content does Villiera’s Crumbed Hake & Pesto Slaw have?
grams