Ingredients

Method

• 4 Woolworths frozen hake medallions
• ¼ cup Woolworths hoisin sauce
• 1 chilli, chopped
• 1 t ginger, grated
• 1 t garlic, crushed
• 3 T olive oil
• 1 red onion, finely sliced
• 1 baby cabbage, chopped
• 1 t sambal oelek
• 1 x 250 g sachet Woolworths ready to eat basmati rice
• 2 free-range eggs, beaten
• broccoli or green beans, steamed, for serving

Method

Ingredients

1. Preheat the oven to 200°C. Place the hake in an ovenproof dish. Toss in the hoisin sauce, chilli, ginger, garlic and 2 T olive oil. Roast for 30 minutes, tossing halfway through.

2. Heat the remaining oil in a large pan and cook the onion for 5 minutes. Add the cabbage and sambal oelek and cook for 5 minutes. Stir in the rice and heat for 2 minutes. Stir through the egg and cook for 2 minutes.

3. Serve with the fish and vegetables.

Cook's note: Freeze leftover rice and use to make this dish.

Find more egg recipes here.

Photographs: Jan Ras
Food assistants: Bianca Strydom and Keletso Motau