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  • Hake fillets 2.0 kg
  • Corn kernels (frozen) 500.0 g
  • Cream 150.0 ml
  • Onion (chopped) 100.0 g
  • Water 100.0 ml
  • Flour 75.0 g
  • Sunflower oil 45.0 ml
  • Ginger (crushed) 30.0 g
  • Robertsons Fish Spice 15.0 g
  • Knorr Aromat Naturally Tasty 8.0 g
  • Lemon 150.0 g
  • Butter 30.0 g
  1. Method:

    • Heat 15 ml oil in a pan, add onions and cook for 2-3 min or until soft. Add corn and water and cook for 10 min.
    • Add cream, Knorr Chicken Stock Granules and ginger. Cook for an additional 3 min and purée with an electric blender.
    • Combine the Robertsons Fish Spice, Knorr Aromat Naturally Tasty and flour. Dust the fish on each side.
    • Heat the pan and add the 45 ml oiland butter/margarine. Fry the fish for 2-3 min on each side.
    • Cut the lemon and squeeze the juice onto the fish.
    • Serve with corn purée, steamed broccoli and carrots.
    • Serves 10portions
  2. Chef's Tip:

    • Ensure that the oil and butter/margarine is not too hot or else the fish will burn before the centre is cooked.
    • Protein option: Salmon can be used instead of hake.