Hake with Harissa and Coconut Cream
Hake with Harissa and Coconut Cream
Servings: 4
michelleparkinphotography developed this recipe for @pesto_princess using our hake and their harissa paste. Harissa paste is made from chillies and red peppers, some garlic, oil and spices all blended to a paste that you can basically add to any dish. The Pesto Princess version is not mind-blowingly hot and I use it all the time.
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Ingredients
- 2 cups coconut cream
- Tbsp lime juice
- ½ Tbsp fish sauce
- 1 Tbsp honey
- 1 cube or sachet fish stock concentrate
- 2 Tbsp Pesto Princess Harissa Paste
- 2 hake fillets approximately 375 g each
- generous handful of kale washed and finely chopped
- ½ tsp fresh chilli chopped
- fresh coriander to serve
- 4 lime wedges to serve
- brown rice, couscous or grain of your choice
Instructions
- In a large pan, over low heat, combine the coconut cream, lime juice, fish sauce, honey, fish stock and Pesto Princess Harissa Paste. Gently stir and cook until well combined – about five to seven minutes.
- Reduce the heat to low and add the fish fillets. Cover the pan and simmer gently for ten to twelve minutes or longer, depending on the thickness of the fillets.
- Gently remove the cooked fish and keep warm.
- Add the chopped kale and chilli to the sauce, giving everything a stir to combine.
- Plate up with some brown rice, couscous or grain of your choice. Place the fish on top and drizzle over the sauce. Top with fresh coriander and a slice of lime.
