Mexican-spiced hake and rice
Shake up your baked fish routine with this delicious spiced hake-and-rice bowl. The panko-crumbed hake portions are the stars of the show, but the supporting players of Mexican-spiced rice and a zesty green dressing are serious players too!
Mexican-spiced hake and rice
Serves 2 to 3
Preparation: 15 minutes
Cooking: 40 minutes
Preparation: 15 minutes
Cooking: 40 minutes
Ingredients:
- 1 x 550 g box Woolworths Frozen Panko-crumbed Hake Portions
For the green citrus dressing:
- ½ cup sour cream
- Zest and juice of 1 ClemenGold® or orange
- 10 g or a handful of fresh coriander
- 1 clove garlic
- 2–3 T water, to loosen
- Sea salt and freshly ground black pepper, to taste
For the Mexican-style rice:
- 3 T olive oil or butter
- 1–2 T Woolworths Mexican Spice
- 2 x 250 g packs Woolworths Prepared Basmati Rice
- 2 spring onions, sliced
- 1/2 lemon, juiced
For the dressed red cabbage, massage together:
- 1-2 T olive oil
- Sea salt a pinch
- 2 baby red cabbages, thinly sliced
- ½ lemon, juiced
For serving:
- Exotic tomatoes, microherbs, pink pickled onions, red or green chillies (optional), fresh avo, fresh coriander
Method:
- Bake the fish according to package instructions.
- To make the dressing, blend all the ingredients together and loosen with extra water to pouring consistency if necessary.
- To make the Mexican-style rice, melt the oil or butter and spice in a pan. Toss in the rice to warm through, then add the spring onions and lemon juice.
- Serve the fish with the dressing, slaw and remaining ingredients.
In the mood for a seafood dinner?