Prawn and hake pilau

Prawn and hake pilau

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  • 4
  • Easy
  • Fat conscious Pescatarian
  • 20 minutes
  • 20 minutes
  • Waterford Chardonnay 2010


  • 200 g basmati rice
  • 1 t turmeric
  • 2 T olive oil
  • 1 x 800 g hake fillet, skinned and deboned
  • 12 prawns, deveined
  • Sea salt and freshly ground black pepper
  • 1 T wholegrain mustard
  • 1 red onion, sliced, for serving
  • 1 lime, for serving

Cooking Instructions

Place the rice in a saucepan and cook, according to package instructions, along with the turmeric.

Meanwhile, season the hake and prawns, then heat the olive oil in a pan over a medium heat. When hot, fry the hake for 2 to 3 minutes a side. Remove and flake using a fork.

Place the prawns in the same pan and fry for 2 to 3 minutes, or until coral in colour.

Add the mustard to the cooked rice and toss with the seafood.

Serve with wedges of fresh lime and red onion.

Jon Hey Recipe by: Jon Hey
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