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Crispy fried hake with orange and chilli sauce and sesame-coated sugar snap peas

November 25, 2013 (Last Updated: January 11, 2019)

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Crispy fried hake with orange and chilli sauce and sesame-coated sugar snap peas

Serves: 4

Cooking Time: 1

Ingredients

Sauce
250ml (1 cup) orange juice
5ml (1 tsp) white wine vinegar
2,5ml (½ tsp) fresh garlic, crushed
2,5ml (½ tsp) fresh ginger, crushed
10ml (2 tsp) lemon zest
5ml (1 tsp) honey
a pinch of chilli flakes
Hake
60ml (¼ cup) rice flour
60ml (¼ cup) breadcrumbs
2,5ml (½ tsp) paprika
a pinch of cayenne pepper
4 portions (200g each) hake
salt, to taste
5ml (1 tsp) butter
45ml (3 tbsp) sunflower oil
Peas
300g sugar snap peas
5ml (1 tsp) butter
30ml (2 tbsp) sesame seeds
salt and freshly ground black pepper, to taste
125ml (½ cup) ricotta or crumbled feta (optional)
fresh flat-leaf parsley, to serve

Instructions

For the sauce, place the ingredients in a pan over medium heat and reduce by half.

For the fish, mix together the flour, breadcrumbs, paprika and cayenne pepper. Lightly season the hake portions with salt and dip in the flour mixture.

Heat the butter and oil in a pan over medium heat. Shallow-fry the fish until golden and crisp, 4 – 5 minutes per side.

For the peas, blanch in salted water. Heat the butter in a pan over medium heat and add the strained sugar snaps and sesame seeds. Fry for 2 minutes and season. If adding the ricotta or feta, remove the pan from the heat and stir in the cheese just before serving.

Serve the fish with flat-leaf parsley and the sauce on the side. Use the sauce as you would use lemon juice on fried fish.