Coconut cream chermoula hake

Course: Main Course

Keyword: fresh fish, hake, line fish

Prep Time: 5

Cook Time: 10

Servings:

A friend sent us this fish recipe saying it was hands down the best hake recipe she’d ever eaten. She wasn’t wrong! It was so easy to cook, with only a few ingredients. It definitely had us going back for more! It was just as good the following day as left overs.

Thanks for sharing Nikki! The original recipe is from Food & Home magazine.

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Ingredients

15 ml olive oil
60 ml Pesto Princess chermoula paste
1 tin coconut milk (400 ml)
800 g skinless hake
sea salt and freshly ground pepper
handful fresh mint leaves roughly chopped
30 ml ground almonds
lime wedges to serve

Instructions

Heat the olive oil in a wide-based pan.
Add 60ml of the Chermoula paste and cook for about a minute.
Stir in the coconut milk and bring to the boil.
Season the fish lightly with salt flakes and black pepper, then lay in the coconut sauce. Simmer for around 8 minutes, turning the fillets over half way.
Scatter the mint and ground almonds and serve with steamed rice & lime wedges.