Publications
Serves: 4
Preparation time: 25 minutes
Cooking time: 20 minutes
- 5ml each chilli powder, turmeric and cumin
- zest of 1 lemon
- 2cm ginger, finely grated
- 8 small hake fillets
- 15ml oil
- 1 onion, chopped
- 1 carrot, grated
- 2 green peppers, diced
- 1 tin chopped tomatoes
- flour
- oil for shallow-frying
- coriander or Thai basil leaves to garnish
- mashed potatoes to serve
1. Combine the spices, lemon zest and ginger, and roll the fish fillets in the mixture to coat them, then set aside while you make the tomato sauce.
2. Heat the oil in a frying pan and sauté the onion, carrot and peppers until glossy (about 5 minutes). Add the tomatoes and simmer until slightly thickened.
3. Coat the spiced fillets in a little flour and shallow-fry until golden brown and just cooked. Spoon the fish into the tomato sauce. Season to taste with salt and pepper, and heat through. Sprinkle herbs on top and serve with creamy mashed potatoes.
