Coconut Poached Hake

For the Coconut Poached Hake:

• 4 hake portions
• 1 onion, finely diced
• 2 garlic cloves, minced
• 15ml (1 Tbsp) ginger, finely grated
• 1 chilli, finely chopped
• 1 can Food Lover’s Market Coconut Milk
• 1 stalk lemon grass, halved
• 15ml (1 Tbsp) fish sauce
• 10ml (2 tsp) sesame oil
• 15ml (1 Tbsp) lime juice

For the Salad:

• 100g Food Lover’s Market Baby Spinach
• ½ a yellow pepper, deseeded and sliced
• 80g multicolour cherry tomatoes, halved
• 30ml (2 Tbsp) coconut flakes, toasted
• 15ml (1 Tbsp) olive oil
• 15ml (1 Tbsp) lime juice

• Pat the hake portions dry and set aside.
• In a large frying pan over medium heat, sauté the onion in 15 ml (1 Tbsp) of oil until soft and translucent. Add the garlic, ginger, chillies, and sauté for another few minutes until fragrant.
• Add the coconut milk, lemon grass, fish sauce, sesame oil, and lime juice and simmer on low heat for 5 minutes. Keeping the heat on low, gently place the hake portions in the sauce and cover with a lid.
• Cook for 8 – 10 minutes or until the hake is firm but flaky.
• Serve warm with the fresh salad and an extra spoon of sauce over the top.

For the salad:

• In a medium sized bowl, combine the spinach, yellow pepper slices, cherry tomatoes, and coconut flakes and top with a drizzle of olive oil and a squeeze of lime.