Main Meals

Tiger’s milk hake and noodles

15 minutes
15 minutes

“Mango is my favourite summer fruit. We eat a lot of this dish at home, sometimes substituting the fish with tempeh, yuzu tofu or pork fillet.”- Abigail Donnelly

Wine/Spirit Pairing
Kanonkop Kadette Pinotage Rosé

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  • 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

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

Abigail Donnelly

Recipe by: Abigail Donnelly

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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