Ingredients

Method

• 450 g Woolworths frozen lightly dusted hake portions
• 3 T sesame seeds
• 1/2 red onion, thinly sliced
• 1 x 300 g bag Woolworths baby marrow noodles
• 1 lemon, juiced
• toasted sesame oil, for drizzling
• sea salt, to taste
• freshly ground black pepper, to taste
• pickled ginger, for serving
• sriracha mayonnaise, for serving
• 5 g Woolworths roasted seaweed snack, shredded, for serving

Method

Ingredients

1.Preheat the oven to 180°C and bake the fish according to package instructions.

2. Five minutes before the fish is ready, toast the sesame seeds in a dry pan until golden and popping.

3. Place the onion and baby marrow noodles in a large bowl, squeeze over the lemon juice, drizzle with sesame oil and season.

4. Sprinkle the hot sesame seeds over the noodles and toss. Top with a few slices of pickled ginger and allow to marinate for no longer than 5 minutes or the baby marrows will go soggy.

5. Serve with the fish and sriracha mayo for dipping. Sprinkle with the seaweed as you serve to retain its texture.

Find more fish recipes here. 

Photographs: Robbert Koene
Production: Hannah Lewry
Food Assistant: Claire-Ellen Van Rooyen