This recipe is really about me, as a chef saying a huge thanks to all of our Hake fishermen particularly for me, my amazing “Hake man” friend Skipper Mr Alan Dwan and the crew of the Fv Ajax, social media can be a most amazing place, amazing because you get to connect with, and if you’re really lucky, even meet amazing people, I’ve been extremely lucky over the past few years to have had a great pleasure of following Alan’s trials and tribulations of the life of a fishermen, and I have to say there’s been many many a time when I’ve used the phrase “WTF!” In response to some of the weather conditions Alan and his crew have found themselves in! As of the time of me typing this, I’ve not had the honour of catching up with Alan, YET! But we will, he can supply the Hake, I’ll cook, we’ll have a beer (or two) and we can chat Fish all night long,
To me, Alan is a legend, so it’s with this recipe I salute you Big man, stay safe and big love
Shopping list
4 Hake steaks cut on the bone, approximately 175g each
2 tablespoons of plain flour
A good splash of rapeseed oil
2 medium onions peeled and finely chopped
4 green chilli finely chopped
A piece of fresh ginger finely grated (no need to peel, life’s too short)
4 cloves of garlic crushed
1 teaspoon of ground turmeric
2 teaspoon of good quality curry paste
1 tin of coconut milk
A handful of fresh coriander
A handful of fresh mint
A good squeeze of lime juice
Method
1. Season each Hake fillet well and dust with the flour
2. Heat a pan and add a splash of rapeseed oil, fry the Hake on each side for 1 minute, remove from the pan and set aside
3. Heat a little more oil in the pan and cook the onion and chilli without colour for 5 minutes
4. Now add the garlic, ginger, curry paste and turmeric and cook for another 2 minutes
5. Next stir in the coconut milk and the chopped herbs and simmer for 10 minutes until you have a lovely reduced sauce
6. Return the Hake to the sauce and cook for 5 minutes until the Hake flakes easily
7. Add a good squeeze of lime juice and garnish with more chopped coriander and mint
Serve immediately with some steamed rice
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