Brined hake with tangy pineapple-and-coconut salsa

Brined hake with tangy pineapple-and-coconut salsa

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  • 6 to 8
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious Heart friendly Meat-free Pescatarian
  • 1 hour
  • 20 minutes
  • Oak Valley Sauvignon Blanc 2015


  • 2 x 1 kg hake fillets
  • 1 T salt
  • 3 cups water
  • 4 T curry paste
  • 1 T extra virgin olive oil
  • 1 lemon, juiced
  • lemon wedges, for serving
  • For the tangy pineapple- and coconut salsa:
  • 1 ripe pineapple, peeled and roughly cut into chunks
  • 50 g fresh coconut chunks, thinly sliced
  • 4 T granadilla pulp
  • 4 T coriander, roughly chopped
  • 1 red chilli, finely chopped
  • 2 lemons, juiced
  • 2 limes, juiced
  • 4 T extra virgin olive oil

Cooking Instructions

Cut the hake into portions. Dissolve the salt in the water, then submerge the fish in the brine for 45 minutes to 1 hour.

In a large mixing bowl, combine the curry paste, olive oil and lemon juice. Remove the hake from the brine and pat dry using kitchen paper, then coat in the curry paste mixture.

Place the hake on a braai grid over medium coals and cook for 8–10 minutes, then turn and cook the other side until the flesh is firm yet perfectly cooked. Serve with the tangy pineapple-and-coconut salsa and lemon wedges.

To make the the salsa, mix all the ingredients and allow to stand for at least 15 minutes.

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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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