The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 2 tbsp smoked paprika
- 1 red cabbage
- 160g baby spinach
-
2 tbsp tamari (Soya)(Water, Soybeans, Salt, Spirit Vinegar)
-
1 roasted red pepper(Red Peppers, Water, Salt, Acidity Regulator (Citric Acid))
- 25g honey
- 100g passata
-
2 tbsp Mindful Chef Mexican spice mix(Oregano, Cumin, Coriander, Smoked Paprika)
- 4 tbsp apple cider vinegar
- 4 hake fillets (skin off) (Fish)
- 1 handful of fresh coriander
- 2 carrot
-
500g steamed brown basmati rice(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
Allergens
Contains:
Soya, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 96Kcal | 537Kcal |
| 401kJ | 2247kJ | |
| Fat | 3.2g | 18g |
| of which saturates | 0.5g | 3.0g |
| Carbohydrates | 8g | 47g |
| of which sugars | 2.9g | 16g |
| Protein | 8.3g | 47g |
| Salt | 0.33g | 1.8g |
| Fibre | 2.3g | 13g |
Ready in 20
High protein
1/3 daily fibre
5 plants
Low sat fat
BBQ Hake with Mexican Spiced Rice & Slaw
Sustainably sourced hake, given the sunshine treatment. Infuse it with smoky-sweet BBQ flavour and serve alongside Mexican rice and a rainbow slaw of carrot, cabbage and roasted pepper.
Cooking Instructions
Cooking Instructions
- Preheat the grill to high. In a large, ovenproof frying pan, combine the passata, honey, tamari, paprika and half the vinegar. Place the hake in the sauce, then rub with 1 tbsp oil; season with sea salt and black pepper. Heat the pan on a high heat for 2-3 mins, until the sauce is bubbling. Put the pan under the grill and cook for 8-10 mins, until the fish is cooked.
- Meanwhile, heat another large frying pan with 1 tbsp oil on a medium-high heat. Add the spinach, let it wilt, then add half the spice mix and the rice. Cook for 3-4 mins, until the rice is piping hot. Season with sea salt to taste.
- While the rice cooks, coarsely grate the carrots into a mixing bowl. Roughly chop the coriander. Finely shred the cabbage. Deseed the pepper and finely slice. Add all to the carrot, then mix in the remaining spice mix and vinegar to make a slaw. Season with sea salt to taste.
- Serve the slaw with the rice and hake. Spoon over the sauce.
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