4 hake fillets, about 175g each, skinned and boned
1 tablesp. rapeseed oil
Salt and black pepper
Asian Style Hake with Sweet Chilli, Scallion, Coriander and Lime Butter Sauce
4 people
20 min
Ingredients
Sauce
60mls water
120g butter
4 tablesp. sweet chilli sauce
1 teasp. fresh ginger, finely grated
4 scallions, chopped
Juice of 1 lime
2 tablesp. coriander leaves, chopped
Main
4 hake fillets, about 175g each, skinned and boned
1 tablesp. rapeseed oil
Salt and black pepper
Sauce
Sauce
60mls water
120g butter
4 tablesp. sweet chilli sauce
1 teasp. fresh ginger, finely grated
4 scallions, chopped
Juice of 1 lime
2 tablesp. coriander leaves, chopped
Method
Copy TextHeat a little oil in a frying pan. Season the hake and add to the pan, flesh side down. Cook for 4-5 minutes on each side until the fish flakes easily.
Make the sauce while the fish is cooking. Put the water, butter, sweet chilli sauce and ginger in a separate saucepan. Bring to the boil.
Add the scallions and lime juice and simmer for 2 minutes. Just before serving add the coriander leaves.
Remove the hake to serving plates and spoon the sauce over it.
Method
Copy TextHeat a little oil in a frying pan. Season the hake and add to the pan, flesh side down. Cook for 4-5 minutes on each side until the fish flakes easily.
Make the sauce while the fish is cooking. Put the water, butter, sweet chilli sauce and ginger in a separate saucepan. Bring to the boil.
Add the scallions and lime juice and simmer for 2 minutes. Just before serving add the coriander leaves.
Remove the hake to serving plates and spoon the sauce over it.
Serving Suggestions
Rice or potatoes and pak choi stir-fried with chopped garlic and ginger
