Fish recipes
15 minutes
Tiger’s milk hake and noodles
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Tiger’s milk hake and noodles
4
Easy
15 minutes
15 minutes
Ingredients
- 2 T sunflower oil
- 4 x 150 g hake portions
- 2 T coconut sugar
- 1 cup coconut cream
- 1⁄4 cup mango juice
- 2 T lime juice
- 1 t lime zest
- 1 T fish sauce
- 2 red chillies, chopped
- 1 t fresh ginger, minced
- 1 t fresh turmeric, minced
- 1 t garlic, minced
- 2 mangoes, sliced or chopped
- 3 egg noodles nests, cooked
- coriander, for serving
- basil, shredded, for serving
- mint shredded, for serving
- 2 spring onions, chopped
- sesame seeds, toasted, for serving
- For the dressing, mix:
- 2 t sesame oil
- 4 t rice vinegar
Method
1. Cut out 4 pieces of greaseproof paper slightly bigger than the fish. Heat the oil in a pan. Place the paper in the pan and top with the fish.
2. Cook for 5 minutes over a high heat. Turn, removing the paper, and cook for 4 minutes.
3. Add the coconut sugar and cream, mango and lime juice, zest, fish sauce, chillies, ginger, turmeric and garlic. Cook for 3 minutes.
4. Serve on a platter with the remaining ingredients. Drizzle over the dressing.
Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Cheri Kustner