FRIED HAKE FIN­GERS WITH AV­O­CADO AND LIME SLAW

SERVES 4

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600g hake, cut into chunks Hi­malayan salt and black pep­per 2 egg whites 1 cup des­ic­cated co­conut 1 tsp dried chilli flakes co­conut oil, for deep-fry­ing 350g broc­coli rice, cooked and sea­soned ½ baby red cab­bage, shred­ded ½ baby green cab­bage, shred­ded 2 av­o­ca­dos, halved 200g cherry toma­toes, halved.

FOR THE DRESS­ING

1 av­o­cado, chopped 1 cup dou­ble cream yo­ghurt juice of 1 lime 5g fresh co­rian­der leaves

1. Place the hake on a sur­face, pat it dry and sea­son it. Place the egg whites in a bowl and the co­conut and chilli in an­other bowl. Sea­son the co­conut well with salt and pep­per. Dip the fish into the egg whites then into the co­conut to coat it. 2. Heat the co­conut oil in a small, deep pot and deep-fry the hake un­til it is golden and cooked through. Drain it on pa­per towel. 3. For the dress­ing: Blitz all the in­gre­di­ents in a blender. 4. Di­vide the broc­coli rice be­tween 4 bowls, add the cab­bage, av­o­cado and toma­toes, add the fish and pour the dress­ing on top. 5. To serve: Serve gar­nished with co­rian­der leaves.

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