Tamarind, Chilli & Lemongrass Grilled Hake
Tamarind, chilli & lemongrass grilled hake
Recipe by: Vuyo Mkunyana
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
¼ cup Fresh coriander, chopped
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.