A proud member of the Sea Harvest Group
Group
Australia
Saldanha
Crispy Finely Dusted hake paired with charred broccolini and a bright citrus ponzu dressing.
To Serve
Preheat the oven to 220 °C. Place the frozen Sea Harvest Finely Dusted Chilli & Lime fillets on a baking tray and bake for 20 minutes until golden and crisp, or cook in an air fryer for 15 minutes.
Place the broccoli in a bowl with the chilli flakes, garlic flakes, orange zest, olive oil, salt and pepper. Toss well to coat.
Heat a large cast iron frying or griddle pan over high heat and cook the broccoli for about 3 minutes per side until tender and nicely charred.
In a small bowl, whisk together the orange juice, rice wine vinegar, garlic, lemon juice, honey and soy sauce to make the ponzu dressing.
To Serve
Arrange the charred broccoli on a platter, scatter over the orange segments, and sprinkle with toasted sesame seeds. Dress the broccoli with some of the ponzu dressing and place the rest in a small bowl alongside the Sea Harvest Finely Dusted fish fillets. Serve immediately.
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