Ultimate peri-peri sauce with hake

Ultimate peri-peri sauce with hake

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  • 4
  • Easy
  • Dairy free Pescatarian
  • 20 minutes
  • 40 minutes

This recipe is easy, versatile and delivers a flavour punch. If you’re braaiing, prepare the veg on the coals for extra smoky flavour.


  • For the peri-peri sauce:
  • 2 red onions, quartered
  • 2 red peppers, quartered
  • 3 T olive oil
  • 8–10 bird’s-eye chillies, chopped
  • 2 t smoked paprik
  • 3–4 T red wine vinegar
  • 2 limes, zested and juiced
  • sea salt and freshly ground black pepper, to taste
  • 2 x 400 g hake fillets
  • For the salad, toss:
  • 1 fennel bulb, shaved
  • 1 onion, thinly sliced
  • 15 g mint, roughly chopped
  • For the dressing, mix:
  • 1 lemon, juiced
  • 3 T olive oil
  • 1 t Dijon mustard
  • 2 anchovies fillets, smashed into a paste
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. To make the peri-peri sauce, preheat the oven to 180°C. Drizzle the onions and peppers with 1 T olive oil and roast for 30 minutes.

2. Place in a blender with the remaining ingredients and blend until smooth. Transfer the sauce to a saucepan and cook over a medium heat for 20 minutes, stirring occasionally. Season to taste.

3. Baste the fish in the sauce, then cook over medium coals for 5 minutes on each side. Alternatively if you’re cooking on the stove, pan-fry the fish in a smoking-hot ovenproof pan skin-side down in a little olive oil for 3–5 minutes, or until crispy. Finish in the same pan in the oven for 2–3 minutes until the fish is cooked through.

4. Toss the salad with the dressing and serve with the fish and sauce.

Cook's note: Scorching or roasting the vegetables caramelises them, bringing out their natural sweetness and intensifying flavour. Blend the sauce to make sure it’s very smooth. This way it can be used as a basting or a sauce. It also helps the flavours and textures to come together. Add a knob or two of butter to finish the sauce to create a rich, velvety sheen.

Discover more seafood recipes here.

Photograph: Jan Ras
Food assistant: Ellen Schwerdtfeger


Keletso Motau Recipe by: Keletso Motau
View all recipes

Keletso Motau is a TASTETube presenter and stylist who has worked with TASTE since 2017. He loves developing dessert recipes and his all-time favourite food is Lamb Curry. Follow him on Instagram: @keletso.motau.

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    Lois Carol Wessels
    October 30, 2021

    Thank you for the recipe – sound fabulous & HOT