PAN ROASTED HAKE WITH SALDANHA BAY MUSSELS | SA Garden and Home
Chef Michael Deg of Cavalli Estate presents this pan roasted hake with Saldanha Bay mussels steamed in chilli, ginger, coconut and lime broth.
Ingredients
- 50g ginger
- 1 red onion
- 2 cloves garlic
- 1 red chilli (or more if you like it hot)
- 2 tins coconut cream
- juice of 5 limes
- 2 drops fish sauce
- little oil
- salt and pepper, to taste
- 4 x 180g deboned hake fillets with the skin on
- 1kg raw and washed Saldanha Bay mussels
- 200g chopped and washed coriander
- 50g washed coriander for garnish, to serve
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