Three ways with hake

By admin
09 March 2014

YOU and Huisgenoot’s food editor, Carmen Niehaus, shares three delicious recipes

YOU and Huisgenoot’s food editor, Carmen Niehaus, shares three delicious recipes

Fish curry:

Cut frozen fish into biggish pieces, season with salt and pepper and fry in oil until just done. Set aside. Fry a few spoonfuls of red or green curry paste in the pan until fragrant and add a can of coconut milk. Simmer and add a little soy sauce and fish sauce. Add the fish and coriander leaves and serve with rice.

Fish salad:

Prepare 250 ml (1 c) couscous as directed on the packet. Cut hake into biggish pieces, season with salt and pepper and fry in oil until just done. Set aside. Stir baby spinach, cherry tomatoes and slices of red onion into the couscous and top with the fish. Sprinkle with parsley and oil.

Fish with veg:

Cut baby marrows into long slices and fry in a little oil until soft. Add whole kernel corn. Stir this mixture into cooked rice. Add a handful of finely chopped mint. Roll the fish portions in flour and season with salt and pepper. Fry in heated oil until done. Serve with the veggie rice.

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