Name: Grilled hake with Thai red curry sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Grill
Ingredients: 30 ml olive oil; 1 red onion finely chopped; 2 garlic cloves crushed; 15 ml fresh ginger crushed; 20 ml red thai curry paste; 60 ml tomato sauce; 2 canned reduced-fat coconut milk; 375 ml chicken stock; 15 ml fish sauce; 4 hake fillets MSC certified; 15 ml fish sauce; 15 ml soy sauce; 1 lime juice only; 30 ml olive oil; 4 carrots cut into spirals using a peeler; 350 g green beans; fresh coriander leaves; lime slices charred; 15 ml cashew nuts toasted

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Ingredients (19)

THAI RED CURRY SAUCE

30 ml	olive oil
1	red onion — finely chopped
2	garlic cloves — crushed
15 ml	fresh ginger — crushed
20 ml	red thai curry paste
60 ml	tomato sauce
2	canned reduced-fat coconut milk
375 ml	chicken stock
15 ml	fish sauce

FISH AND VEGETABLES

4	hake fillets — MSC certified
15 ml	fish sauce
15 ml	soy sauce
1	lime — juice only
30 ml	olive oil
4	carrots — cut into spirals using a peeler
350 g	green beans

GARNISH

	fresh coriander leaves
	lime slices — charred
15 ml	cashew nuts — toasted

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Method:

For the sauce: In a large saucepan add the oil. Sauté the onion for 3 minutes until its soft and translucent. Add the garlic and ginger, continue to stir for a further minute.

Add the paste and tomato sauce making sure that you continuously stir so that it does not burn.

Add the coconut milk, warmed chicken stock and the fish sauce. Bring to the boil and then reduce to low heat. Simmer for 15 minutes, stirring occasionally until the sauce has thickened and reduced.

For the fish and vegetables: Lay out the fish on a tray or chopping board. Mix the soy, fish sauce together. Brush the fish with the mixture. Drizzle the fish with the lime juice. Set aside.

Add the oil to a large non-stick frying pan. Fry the fish for 3 minutes on the skinless side.

Then flip to the skin side to continue cooking for about 5 minutes until the skin has crisp up. Remove from the pan and keep aside warm.

In the same pan add the green beans, sauté for 3 minutes. Remove and place aside. Add the carrot spirals in the same pan, sauté for 2 minutes, making sure not to overcook.

Serving: Place the green beans on one side of the small pan, following with the carrot spirals, cooked fish. Carefully add the sauce using a ladle. Garnish with the lime slices, cashew nuts and fresh coriander. Enjoy.

Recipe by: Siba Mtongana, MSC Ambassador Chef, food expert and author

For seafood that’s good for you and the ocean too, choose sustainable seafood with the MSC blue fish label and Heart Mark logo. More at https://www.msc.org/south-africa/