Home
Recipes
Easy

Aglio e olio with spinach

Pasta recipes

Aglio e olio with spinach

15 minutes

Air-fryer wraps

Air-fryer recipes

Air-fryer wraps

4–6 minutes

Beef burgers with shallots

Aliums

Beef burgers with shallots

25 minutes

Crayfish curry

Curry recipes

Crayfish curry

30 minutes

Hoisin mushroom stir-fry

Asian recipes

Hoisin mushroom stir-fry

15 minutes

Quinoa beetroot bowl

Beetroot recipes

Quinoa beetroot bowl

20 minutes

Easy tomato-hake curry

Canned food

Easy tomato-hake curry

30 minutes

Caesar butter beans on toast

Beans recipes

Caesar butter beans on toast

Brown sugar marshmallows

Sweet treat

Brown sugar marshmallows

45 minutes, plus 3–4 hours’ setting time

Focaccia hot dogs

Hot dog

Focaccia hot dogs

30 minutes

Vienna bites

Air-fryer recipes

Vienna bites

8–10 minutes

Tiger's milk hake and noodles

Fish recipes

Tiger’s milk hake and noodles

15 minutes

Load more

Tiger’s milk hake and noodles

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 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

Dressing

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.

Find more fish recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Cheri Kustner