Caramelised Hake with Fish Sauce and Ginger | Harts Natural Seafoods Recipes

Ingredients

• 3 tbsp vegetable oil
• 1 small round Asian shallot, diced
• 20 g (3/4 oz) ginger root, finely chopped
• 3 garlic cloves, finely chopped
• 1 tbsp caster (superfine) sugar for the caramel,
• plus 1 tbsp extra to season
• 2 x 300 g (11 oz) hake steaks
• 75 ml (21⁄2 fl oz/scant 1⁄2 cup) coconut water or water
• 2 tbsp fish sauce
• 2 bird's eye chillies, whole
• 1⁄2 tsp black pepper
• For the garnish
• 1 spring onion (scallion), sliced diagonally
• 1 cm (1⁄2 in) thick
• 10 g (1⁄2 oz) ginger root, julienned