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Hake with Green Masala paste

Green Masala paste

Hake with Green Masala paste
Recipe by: Daleen van der Merwe

Green Masala Paste
Recipe by: Daleen van der Merwe

Makes: 250 ml
Preparation: 10 minutes

80 g green chillies, stems removed and sliced

1/3 cup coarsely chopped fresh coriander
6 cm fresh ginger, peeled sliced
8 cloves garlic, sliced
1 Tbsp salt
2 Tbsp sunflower oil
2 Tbsp lemon juice

Place all the ingredients in a small blender and process until smooth. Bottle and keep in the fridge. Use as required. If you defrost frozen fish in salted milk it tastes as close as fresh fish as you can get.

Hake with Green Curry Paste
Recipe by: Daleen van der Merwe

Serves: 4
Preparation: 2 minutes
Standing: 90 minutes
Cooking: 10 minutes

4 frozen hake fillets

½ cup fresh milk
sunflower oil
2 t green curry paste
tomato salad, to serve
lemon wedges, to serve

Place the frozen fish in a shallow dish. Pour the milk over and sprinkle with salt. Let it stand until the fish is defrosted. Preheat the oven to 180 °C. Grease a roasting tin with oil. Drain the fish from the milk and pat dry with paper towels. Rub the green curry paste into the fish fillets and place in the greased roasting tin. Drizzle some oil over and roast for 8 – 10 minutes, until the flesh has turned opaque and flaky. Serve with lemon wedges and a tomato salad.

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