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20 minutes

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10 minutes

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35 minutes

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1 hour

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10 minutes

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10–15 minutes

Tiger’s milk hake and noodles

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
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.

Find more fish recipes here.

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

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Tiger’s milk hake and noodles

Tiger’s milk hake and noodles

Ingredients

Method