- 400 g hake fillet
- Sea salt, to taste
- 1-2 T sunflower oil
- 1 onion, very thinly sliced
- 2 garlic cloves, crushed
- 1 x 400 ml coconut milk can
- 1 T Cape Malay spice mix
- 125 ml fish stock
- Coriander, a handful, roughly chopped
- Dessicated coconut, for sprinkling
- Chopped fresh red chillies, for serving
- Sweet chutney, for serving
- Sliced tomatoes and onion in vinegar, for serving
- For the lentil-rice:
- 200 g basmati rice
- 50 g red lentils
- 500 ml water
- Salt, to taste
Slice the hake into 4 portions and season lightly with salt. Gently cook the onion in the oil until very soft, limp and pale golden. Stir in the garlic.
Skim off the cream on top of the coconut milk and stir into the onion and garlic, then add the spice mix. Stir, then add the fish. Cover and cook for 5 minutes.
Pour in 1 cup coconut milk (reserve the rest for the lentil-rice) and the stock. Cook for 5 minutes, or until the fish is white and opaque. Add the coriander and sprinkle with coconut. Serve with the lentil-rice, sauce, chilli, chutney and tomato and onion.
To make the lentil-rice, bring the rice, lentils, water and remaining coconut milk to a boil, then reduce the heat. Cover and cook for 15 minutes. Turn off the heat and allow to stand for 5 minutes. Fluff with a fork, adding salt to taste.