Asian Style Hake with Sweet Chilli, Scallion, Coriander and Lime Butter Sauce

Tue, 18 April 2023

4 hake fillets, about 175g each, skinned and boned
1 tablesp. rapeseed oil

 

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 Salt and black pepper

 

Method

 

Heat 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