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Hake, Chipotle Slaw and Pickled Veg

Hake and Picked Veg

Hake, Chipotle Slaw and Pickled Veg
For the pickled veggies

2 cups brown vinegar
¼ cup maple syrup
1t ground turmeric
2t mustard seeds
1 star anise
8 curry leaves
2 jalapeno chillis, thinly sliced
1 red onion, cut into thin petals
4 Radishes, thinly sliced
1 carrot, thinly sliced
1 large Hake fillet
± 250g calamari, cut either into rings or strips

For the seasoned flour: combine
3 cups cake flour
Salt and freshly ground black pepper to taste
1T paprika
1t ground cumin
1t ground coriander
1t ground turmeric
Oil for deep-frying
1 Large baguette
4T garlic butter melted

For the smoky chipotle slaw: Combine
¼ cabbage, thinly sliced
1 large carrot, grated
1 spring onion, thinly sliced
1T caster sugar
1 cups good quality mayonnaise
3T Tabasco chipotle

Method
Heat the vinegar and maple together over a medium heat before adding the spices and curry leaves. Bring to a simmer again and cook for 3 minutes before adding the veggies and taking off the heat. Allow the veggies to cool in the mixture.

Cut the hake into chunks and add to the seasoned flour along with the calamari. Coat well before shaking off any excess flour.
Heat the oil for deep-frying. Add the seafood to the oil and cook for about 1 minute before removing from the oil and placing on absorbent kitchen paper.
Season with salt and freshly ground black pepper.
Cut the baguette through the middle and spread the cut side with the garlic butter before grilling over the coals. Add the chipotle slaw and top with the crispy seafood before finishing with the pickled veggies.

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