Hake Fillet with Creamed Barley, Lemongrass, Chilli and Coconut Prawn Sauce

Chef: Sham Hanifa

 

 

Ingredients:

2-4 Hake Fillets

 

For the Bisque:

300g Dublin Bay Prawns

200ml Fish Stock

400ml Coconut Milk

250ml Brandy

1 tbsp Tomato Puree

2 Shallots

2 Lemongrass Stalks

1 Red Chilli, deseeded

1 Clove Garlic

Small bunch of Coriander

Vegetable oil

 

For the Creamed Barley:

300g Pearl Barley

500ml Cream

Salt & Pepper

 

Method:

 

To prepare the Creamed Barley: Soak the barley overnight in cold water. When ready to use with the hake and bisque, strain and add to boiling water. Cook for 15 minutes. When cooked, add the cream and season well with salt and pepper.

 

1. Remove the shells from the prawns and finely chop the shallots. Fry together in 2 tablespoons of the vegetable oil until the shallots are soft.

 

2. Chop the garlic, chilli and lemongrass and add to the pan together with the tomato puree. Fry for a few minutes on a medium heat.

 

3. Add in the prawns and fry for a further minute or two until the prawns start to colour.

 

4. Slowly pour in the brandy and flambé. Add the fish stock and leave to reduce slightly on a low heat.

 

5. Remove the prawns from the pan and set aside.

 

6. Take the remaining mixture out of the pan and blitz it in a blender until smooth.

 

7. Strain the bisque and return to the saucepan with the prawns. Add in the coconut milk and stir well to combine. Chop the coriander and add to the mix.

 

8. Heat until the bisque is warmed through.

 

9. Pan fried the hake skin side down in oil until golden brown then flip it over, add butter and let it cook through in the pan in slow heat.

 

Serve the fish, topped with the sauce, on a bed of creamed barley.