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


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


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.  Serve with rice or potatoes and stir-fried pak choi.

Serves: 4 people
Time:    20 mins

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