Hake is a really meaty fish that’s readily available in most major supermarkets. It’s a white fish and tastes similar to cod but with more of a flaky texture. This makes it really versatile for cooking.
I like to either pan-fry Hake or grill it (we did a grilled hake recipe previously). Alternatively, Hake is a perfect fish to have within a fish pie, going perfectly with shellfish.
Pan Fried Hake with Coconut Rice & Asparagus
- 2 medium sized hake fillets
- 1 clove of garlic (chopped)
- 20g salted butter
- 5-6 vine cherry tomatoes
- 5-6 asparagus tips
- Glug rapeseed oil
- 120g long grain rice
- Tin of coconut milk
- 1 cup of water
- Pinch of table salt
- Boil 2 cups of salted water in a small saucepan and add 1 cup of basmati rice and the cream from a tin of coconut milk (not the milk, just the solid bits). This will easily serve 2-3 people, but if you want to cook for more then just increase the amount of rice and water at a ratio of 2:1. Cover the saucepan and leave on a low heat for 15 minutes or until all of the fluid has been absorbed.
- Meanwhile, heat a frying pan on a high heat and add a glug of rapeseed oil and the salted butter. The reason for adding both butter and oil is so that the butter doesn't burn (remember that tip).
- Add the hake fillets, skin side down, along with the garlic, asparagus and tomatoes. Fry the fish for between 10-12 minutes, regularly pouring the butter/oil over the top of the fish using a spoon. Don't flip the fish over, just keep it skin-side down and you'll get a lovely crispy skin at the end.
- Serve up the rice in a small pile on the plate and lay the hake on top of it. Finish by scattering the tomatoes across the plate and crossing a couple of asparagus over the top.
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