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

November 25, 2013 (Last Updated: January 11, 2019)
Crispy fried hake with orange and chilli sauce and sesame-coated sugar snap peas recipe
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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

1

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

2

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.

3

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

4

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.

5

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.

 

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