Brinked hake recipe | Tangy & Flavourful

Ingredients

• 2 x 1 kg hake fillets
• 1 T salt
• 3 cups water
• 4 T curry paste
• 1 T extra virgin olive oil
• 1 lemon, juiced
• lemon wedges, for serving
• For the tangy pineapple- and coconut salsa:
• 1 ripe pineapple, peeled and roughly cut into chunks
• 50 g fresh coconut chunks, thinly sliced
• 4 T granadilla pulp
• 4 T coriander, roughly chopped
• 1 red chilli, finely chopped
• 2 lemons, juiced
• 2 limes, juiced
• 4 T extra virgin olive oil