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.
Hake with Asian Quinoa Salad
Smother sustainably sourced hake with honey and curry paste, then bake until flaky. Toss carrots, cabbage, cucumber and quinoa with peanuts, and drench in tamari dressing. Plate up the two together – and dinner is served.
Prep in 10
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 1 midi cucumber
- 80g quinoa (Quinoa 100%)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 3 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 1 carrot
- 1 red cabbage
- 2 hake fillets (skin off) (Fish)
- 25g honey
- 1 unwaxed lime
- 1 handful of fresh coriander
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
Nutritional Information
Calories: 567
Protein: 50g
Carbs: 50g
Fat: 19g
Hake with Asian Quinoa Salad
Smother sustainably sourced hake with honey and curry paste, then bake until flaky. Toss carrots, cabbage, cucumber and quinoa with peanuts, and drench in tamari dressing. Plate up the two together – and dinner is served.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Heat a medium saucepan filled with salted boiling water on a high heat. Add the quinoa and boil for 13-14 mins, until cooked, then drain. Run under cold water.
- Roughly chop the coriander. Trim the cabbage and finely slice. Peel the carrot, then continue peeling to make ribbons. Slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one). Dice the cucumber into 1cm cubes.
- Mix the curry paste with half the honey. Place the hake on a lined baking tray and coat with the curry paste mix. Season with sea salt and black pepper. Place in the oven for 8-10 mins, until cooked through. Meanwhile, in a small bowl, mix the remaining honey, tamari and the juice from half the lime.
- Add the carrots, cabbage, cucumber, coriander, half the peanuts and the tamari dressing to the quinoa. Mix and season well with sea salt and black pepper. Serve the quinoa topped with the fish. Scatter over the remaining peanuts and squeeze the remaining lime juice over to finish.
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