Pan Fried Hake with Carrot and Sea Spaghetti Salad

Method

1. 1. Cook the sea spaghetti in boiling water for about 15 minutes until tender. Drain under cold water and set aside.
2. 2. In a large bowl, mix together the sugar and rice wine vinegar until it has dissolved. Mix in the sesame oil and salt. Add the sea spaghetti, spring onion and carrot to the dressing. Cover and allow to sit in the fridge for at least an hour.
3. 3. Place a large non stick frying pan over a medium high heat and add in a little oil to coat the pan. Fry the fish for 2-3 minutes on either side until it is cooked through and no longer translucent. When you turn the fish, add a little butter into the pan with a tablespoon of water and cover for the remaining cooking time.
4. 4. Serve alongside a portion of the sea spaghetti salad and finally sprinkle the whole dish with toasted sesame seeds.

• Light Meals & Salads
• Main Meals
• main meal
• fish
• Donal Skehan
• Healthy eating
• Fish Recipe
• Asian fish dish
• healthy recipe
• Pan Fried Hake
• Hake Recipe
• Sea Spaghetti Salad
• Asian Food

Ingredients

• US
• METRIC

You'll Need