FRIED HAKE FINGERS WITH AVOCADO AND LIME SLAW
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.