Spicy hake Tex Mex rice salad

Spicy hake Tex Mex rice salad

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login



  • 1 T olive oil
  • 1 T mild seasoning
  • 450 g freshly frozen hake medallions, thawed
  • For the rice salad:
  • 190 g parboiled long-grain rice
  • 4 cobs sweetcorn
  • 3 T olive oil
  • 1 T mild seasoning
  • 15 g fresh coriander, finely chopped
  • 15 g fresh parsley, finely chopped
  • sea salt and freshly ground black pepper, to taste
  • ¼ cabbage, shredded
  • 1 red pepper, seeded and sliced
  • 2 avocados, cubed
  • ½ cucumber, sliced
  • For the dressing, whisk:
  • 1 lime, zested and juiced
  • 1 T honey
  • 15 g fresh coriander
  • ½ cup sour cream

Cooking Instructions

1. Mix the oil and seasoning and rub onto the hake. Bake at 180ºC for 20 minutes.

2. To make the rice salad, cook the rice according to package instructions. Char or grill the corn. Slice off the kernels and set aside.

3. Heat the oil in a large pan and stir-fry the rice with the seasoning. Mix through the herbs and season to taste. Spoon onto a large platter and add the corn, shredded cabbage, pepper, avocado and cucumber. Top with the hake and serve with the dressing.

Cost per serving:  R43.17

Find more great value recipes here.

TASTE Recipe by: TASTE
View all recipes

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

Social Media

Related Recipes