Mexican-spiced hake and rice

• 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 

1. Bake the fish according to package instructions. 
2. To make the dressing, blend all the ingredients together and loosen with extra water to pouring consistency if necessary. 
3. 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. 
4. Serve the fish with the dressing, slaw and remaining ingredients. 

In the mood for a seafood dinner?

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