Tamarind, chilli & lemongrass grilled hake

Recipe by: Vuyo Mkunyana

Serves: 4
Preparation time: 10 minutes
Cooking time: 10 minutes

½ cup Blue Elephant tamarind dressing
2 stalks Fresh lemongrass, sliced (woody layers removed)
1 tablespoon Chilli sauce
2 tablespoons Fresh ginger, grated
3 tablespoons Fynbos honey
1 /4 cup Fresh mint, chopped
4 x 180g Fresh hake fillets

TO SERVE
¼ cup Fresh coriander, chopped
Cauliflower rice
Asparagus

Preheat grill.
Mix the tamarind dressing, lemongrass, chilli sauce (Sriracha), ginger, honey and mint together in a small bowl.
Place the salmon on a greased piece of foil and brush a thick layer of the sauce over the fish.
Grill for 10 minutes until the sauce has caramelized.
Serve sprinkled with the chopped coriander and a bowl of extra sauce on the side for dipping.

Serve with cauliflower rice and grilled asparagus.