- 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
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.