HAKE POPS WITH ASIAN DRESSING
HAKE POPS WITH ASIAN DRESSING
SHORT DESCRIPTION
Bite-size chunks of Hake coated in a crunchy crumb, Hake Pops are perfect for lunchboxes. Make the dressing while the Hake Pops are cooking and allow time for both the fish and dressing to cool so the Pops stay crunchy till lunchtime.
Serves 4
INGREDIENTS
15 I&J Hake pops
1 small Crunchita lettuce
3 Tbsp (45 ml) soy sauce
2 Tbsp (30 ml) sweet chili sauce
1 Tbsp (15 ml) sesame oil
1 tsp (5 ml) sesame seeds
1 spring onion, thinly sliced
A small handful of fresh raspberries
10 sugar snap peas
METHOD
1.
Pre-heat oven to 220°C. Place Hake Pops on a lightly greased baking tray. Bake for 14 to 15 minutes, until golden and cooked through. Set aside to cool.
Pre-heat oven to 220°C. Place Hake Pops on a lightly greased baking tray. Bake for 14 to 15 minutes, until golden and cooked through. Set aside to cool.
2.
Tear the lettuce into small pieces and place into the lunchbox. Top with the cooled Hake Pops.
Tear the lettuce into small pieces and place into the lunchbox. Top with the cooled Hake Pops.
3.
To make the dressing: mix the soya, sweet chili, sesame oil and seeds in a small pot and over a low heat bring to a gentle simmer. Simmer for 5 minutes and set aside to cool.
To make the dressing: mix the soya, sweet chili, sesame oil and seeds in a small pot and over a low heat bring to a gentle simmer. Simmer for 5 minutes and set aside to cool.
4.
Drizzle dressing over the Hake Pops and lettuce, then top with a sprinkle of finely sliced spring onion. Serve the salad with some fresh raspberries and sugar snap peas. Hake Pops and rice salad
Drizzle dressing over the Hake Pops and lettuce, then top with a sprinkle of finely sliced spring onion. Serve the salad with some fresh raspberries and sugar snap peas. Hake Pops and rice salad
TOP OF THE POPS
Bite-size chunks of Hake coated in a crunchy crumb, Hake Pops are perfect for lunchboxes. Make the dressing while the Hake Pops are cooking and allow time for both the fish and dressing to cool so the Pops stay crunchy till lunchtime.
Serves 4
INGREDIENTS
15 I&J Hake pops
1 small Crunchita lettuce
3 Tbsp (45 ml) soy sauce
2 Tbsp (30 ml) sweet chili sauce
1 Tbsp (15 ml) sesame oil
1 tsp (5 ml) sesame seeds
1 spring onion, thinly sliced
A small handful of fresh raspberries
10 sugar snap peas
METHOD
1.
Pre-heat oven to 220°C. Place Hake Pops on a lightly greased baking tray. Bake for 14 to 15 minutes, until golden and cooked through. Set aside to cool.
Pre-heat oven to 220°C. Place Hake Pops on a lightly greased baking tray. Bake for 14 to 15 minutes, until golden and cooked through. Set aside to cool.
2.
Tear the lettuce into small pieces and place into the lunchbox. Top with the cooled Hake Pops.
Tear the lettuce into small pieces and place into the lunchbox. Top with the cooled Hake Pops.
3.
To make the dressing: mix the soya, sweet chili, sesame oil and seeds in a small pot and over a low heat bring to a gentle simmer. Simmer for 5 minutes and set aside to cool.
To make the dressing: mix the soya, sweet chili, sesame oil and seeds in a small pot and over a low heat bring to a gentle simmer. Simmer for 5 minutes and set aside to cool.
4.
Drizzle dressing over the Hake Pops and lettuce, then top with a sprinkle of finely sliced spring onion. Serve the salad with some fresh raspberries and sugar snap peas. Hake Pops and rice salad
Drizzle dressing over the Hake Pops and lettuce, then top with a sprinkle of finely sliced spring onion. Serve the salad with some fresh raspberries and sugar snap peas. Hake Pops and rice salad
