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Bookmark Recipe

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

The sweet chilli sauce gives a nice kick without being too spicy!

4 people
20 min

Ingredients

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

  • 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

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. 

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