Hake poke bowl

For variety, swap the hake for cooked or raw salmon, shredded rotisserie chicken or slices of seared steak.

 Less than 30 minutes

Serves 1

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  • 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)
  • 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)


  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.


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