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Fish recipes

Tiger’s milk hake and noodles

15 minutes

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
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

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Fish heads with sriracha butter

Smoked trout with ClemenGold salad

Gochujang devilled eggs

Grilled squid with crispy onions

Chilli crunch prawns with crispy kale and pickled vegetables

Braaied paella

Seafood potjie paella

White fish fillets with chimichurri sauce

Snoek-and-potato frikkadels

Steamed garlic-and-ginger angelfish

Salmon-and-sundried tomato spaghetti

Tiger’s milk hake and noodles

Tiger’s milk hake and noodles

Ingredients

Method