Baked Hake Fillet with Coconut, Pistachio and Lime Crust

Baked Hake Fillet with Coconut, Pistachio and Lime Crust

 

Ingredients 

2 Hake Fillets

 

For the Crust:

Handful of Mint

Handful of Pistachio Nuts

Handful of Breadcrumbs

Pinch of Salt

1 Tbsp. Desiccated Coconut

Zest and Juice of one Lime

For the Tom Kha Sauce:

1 Tbsp. Oil

1 Shallot

1 Chilli

1 Chopped fresh galangal

1 Lime leaves

1 Tsp. Turmeric

Few Leaves of Mint, chopped

250ml Coconut Milk

50g Chopped Fresh Ginger

 

Method:

· Place your hake on a baking tray with buttered parchment paper underneath

· To make the crust, process all the ingredients coarsely using the pulse feature of the food mixer. Alternatively, you can chop the ingredients by hand and mix together.

· Put the crust on top of the hake fillets and place them in an oven at 180* for 20 minutes.

· If, after 10 or 15 minutes, you feel that the crust is getting too brown, lower the temperature to 150*.

· While the fish is cooking, you can make the Tom Kha Sauce. Fry off the shallot, chilli, turmeric, galangal and ginger until fragrant, then add in lime leaves and the coconut milk. Bring to the boil and simmer to reduce down. Add in the few mint leaves and season to taste.