Ingredients

Method

• 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

Ingredients

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