This colourful hake recipe places fillets of the sustainable fish atop a bed of creamy spiced dhal. With a spoonful of fiery, fresh zhoug on top, it's a simple dish that's packed with healthy flavour.
To make the dahl, pour the oil into a medium saucepan and place over a moderate heat. When hot, add all the ingredients for the spice base. Season with a little salt and cook, until fragrant, for 5 minutes
1 knob of
ginger, 8cm in length, peeled and finely grated
2
Add 300ml of warm water, the bouquet garni and the split peas, stirring well. Cover with a lid and simmer gently for 25 minutes, stirring regularly. Add the coconut milk and simmer for a further 5 minutes, then taste and season with salt and keep warm
To cook the fish, preheat the oven to 180℃/gas mark 4. Cover each piece of fish with the rock salt on both sides and leave to sit for 7 minutes. Rinse the fillets under cold water and pat dry. Heat the oil in a large, non-stick frying pan. When hot, add the fish and cook for 3 minutes on each side
Insert a metal skewer into the fish for 20 seconds then remove and check the temperature. If not piping hot, transfer to a baking dish and bake for 3–5 minutes
6
Spoon the dahl into bowls then top with the fish. Place a tablespoon of zhoug on each piece of fish and serve
From New Zealand law student to group operations director and now sole owner and chef-patron of Tredwells in London, Chantelle Nicholson’s hard work and determination has seen her rise through the ranks of Marcus Wareing’s restaurant empire.
