Asian Style Hake with Sweet Chilli, Scallion, Coriander and Lime Butter Sauce

Serves 4

    4 hake fillets, about 175g each, skinned and boned

    1 tablesp. rapeseed oil

    Salt and black pepper


    60mls water

    120g butter 

    4 tablesp. sweet chilli sauce

    1 teasp. fresh ginger, finely grated

    4 scallions, chopped

    Juice of 1 lime

    2 tablesp. coriander leaves, chopped


Heat a little oil in a frying pan. Season the hake and add to the pan, flesh side down.

Cook for 4-5 minutes on each side until the fish flakes easily. 

Make the sauce while the fish is cooking.

Put the water, butter, sweet chilli sauce and ginger in a separate saucepan.

Bring to the boil. Add the scallions and lime juice and simmer for 2 minutes.

Just before serving add the coriander leaves.

Remove the hake to serving plates and spoon the sauce over it.

Serve with rice or potatoes and stir-fried pak choi. 

Serving Suggestions 

Rice or potatoes and pak choi stir-fried with chopped garlic and ginger