Mango, Carrot & Cabbage slaw served with grilled hake
That perfect summer dinner!
Serves: 4
Prep time: 20 minutes
Cook time: 8–10 minutes
Ingredients:
For the Slaw
- 1 ripe mango, peeled and thinly sliced or julienned
- 2 medium carrots, peeled and grated
- 2 cups green or red cabbage, finely shredded
- 2 tablespoons fresh coriander or parsley, chopped
- 1 tablespoon sesame seeds or sunflower seeds (optional)
For the Slaw Dressing
- 2 tablespoons olive oil
- 1 tablespoon fresh lime or lemon juice
- 1 teaspoon honey or maple syrup
- Salt and black pepper, to taste
For the Grilled Hake
- 4 hake fillets (about 150–180 g each)
- 1–2 tablespoons olive oil
- 1 clove garlic, finely minced
- Zest of 1 lemon
- Salt and black pepper, to taste
How To Make Mango, Carrot & Cabbage slaw served with grilled hake
- In a large bowl, combine the mango, grated carrot, and shredded cabbage.
- In a small bowl, whisk together olive oil, lime or lemon juice, honey, salt, and pepper.
- Pour the dressing over the slaw and toss gently until evenly coated.
- Fold in fresh herbs and seeds if using.
- Set aside for 10 minutes to allow the flavours to meld.
- Preheat a grill pan or outdoor grill to medium-high heat.
- Pat the hake fillets dry with paper towel.
- Rub with olive oil, garlic, lemon zest, salt, and pepper.
- Grill for 3–5 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork.
- Remove from heat and rest briefly.
- Spoon a generous portion of mango, carrot & cabbage slaw onto each plate.
- Top with grilled hake or serve the fish alongside.
- Finish with an extra squeeze of citrus if desired.