Main Meals

Hoisin hake with egg-fried rice

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4
Easy
10 minutes
30 minutes
Wine/Spirit Pairing
Villiera Chenin Blanc 2019

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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

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

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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