Hake poke bowl

Ingredients:

• 1 (about 200g-250g) hake fillet, skin on and cubed
• Salt and milled pepper 
• Olive oil, for frying 
• Handful baby spinach 
• Handful fresh peas, blanched
• Handful shredded red cabbage
• 3-4 radishes, sliced
• 5-6 PnP mixed medley tomatoes, halved
• ½ avocado, cubed 
• Toasted sesame seeds, for serving (optional)

Dressing:

• ¼ cup (60ml) canola or olive oil
• 2 tsp (10ml) Dijon or wholegrain mustard
• Juice (30ml) of 1 lime or ½ lemon
• 2 tsp (10ml) chopped chives
• ½ red chilli, chopped (optional)

Method:

1. Heat oil in a large pan. 
2. Season hake cubes well and fry skin-side down in batches until golden and cooked through. 
3. Arrange vegetables, avocado and hake cubes in a bowl, grouping separate ingredients together in the poke style.
4. Combine dressing ingredients and season to taste.
5. Drizzle with dressing and sprinkle with sesame seeds.