Nori Crisp with Sesame Hake

Nori Crisp with Sesame Hake / SA Country Life (p)

At her cooking school in Hilton, award-winning KwaZulu-Natal chef Jackie Cameron puts her creative flair to work on heritage food. Try her Nori Crisp with Sesame Hake recipe.
— SA Country Life

Nori Crisp with Sesame Hake

Makes 10 tapas portions


  • 500g hake, cut into 1.5cm x 1.5cm blocks


  • 50ml cake flour
  • 6 sheets seaweed nori
  • 150ml white sesame seeds, lightly roasted
  • 150ml black sesame seeds, lightly roasted
  • sunflower oil for frying

Sesame Dressing

  • 400g onions, finely chopped
  • 120g butter
  • 60ml freshly squeezed lemon juice
  • 180ml soy sauce
  • 30ml sesame oil


  1. To make the nori, make a paste with the flour and water. Brush the rough side of 3 nori sheets with this paste. Mix the white and black seeds together. Coat the 3 nori sheets with the sesame seeds, then brush the remaining 3 nori sheets with the paste and place them on top of the sesame coated sheets, as when making a sandwich. Cut them into squares and deep-fry in oil until crispy.
  2. To make the dressing, sauté the onions in the butter, allow to cook but not to brown. Add the remaining ingredients (except for the fish), allow to simmer for a few minutes. Let the mixture cool down slightly, then blend for 10 seconds.
  3. Marinate the fish in the onion-sesame dressing for about 30 minutes. Arrange the cured fish beautifully on the nori crisp.
  4. Garnish with avocado purée, tomato with seeds removed and cut into small blocks, sliced red onion and trout caviar.
  5. Drizzle olive oil over and season with freshly ground black pepper. Decorate with nasturtium leaves. Eat with your hands.

Wine suggestion: Jordan Riesling