Asian recipes have always inspired me and although I am not at all claiming to know a lot, I learn new recipes every day and I would say from eating Thai food every once in a while when we went out for a meal, we are now enjoying Thai food at least once or even twice a month...and I can make it myself!!
I was lucky enough to be at the fish monger the other day when the fresh hake arrived and could not resist getting some. Hake is currently a "green" fish on our Sassi list, but if you read this article, there is reason to be alarmed. Anyway, at the moment we are still safe to eat hake and in my humble opinion it is the most divine white fish available here, provided that it is fresh and not these thin fish smelling fillets that you buy frozen in boxes.
I felt like a Thai inspired meal and I wanted the Eastern flavors to be present in every element of the dish, so this is what I came up with....
Pan-fried Hale with Spicy Satay Salad
Ingredients
For the fish
4x 250gr hake portions
6 slices of white bread
1 chili
fresh coriander, Thai basil and parsley
salt/pepper
3 eggs - lightly beaten
vegetable oil for frying
Place all bread, chili and fresh herbs in a food processor and blitz until you have fine bread crumbs.Season the breadcrumbs and the fish and dip the fillets in the egg and then in the breadcrumbs. Leave the breaded fish in the fridge for at least 1 hour. When ready, fry the fish in a skillet until done.
For the Salad
2 cups red cabbage - shredded finely
1 carrot
1/2 red pepper
1/2 yellow pepper
1/2 green pepper
3cm piece ginger
1 chili
young green beans - blanched and sliced diagonally
Dressing
80ml rice vinegar
60ml chunky peanut butter
2 tbsp sugar
1 tbsp vegetable oil
2 tbsp sesame oil
1 tbs soy sauce
2 tsp fish sauce
juice and zest of 1 lime
Slice all the vegetables in very thin strips. Mix all the ingredients for the dressing and pour over the salad just before serving.
This Asian recipe came together beautifully and the balance was just right. Definitely a recipe that will appear on my menu plan more often.
18 comments:
I love the colours of this dish! Red cabbage is so wonderful raw in a salad and a lovely colour contrast to the beans. Mmm spicy satay is the perfect dressing.
I'm with Christie - the colors are GORGEOUS
This looks so scrumptious, and reading through the ingredients for the dressing actually makes my mouth water. Thanks for the comments on my blog Nina - you know, they always make my day. x
I like your combo for the crust and as always, your food has me drooling.
By the way, tell hubby I love the shots he took for the steak post.
You always have great pictures. This looks so good.
i dont see any satay here.xplain plz
It really sounds and look so beautiful and yummy, Nina. I am going to make this for sure!! PPD
Great photo. We love Thai food too but don't fix it a home very much. We are trying to eat more fish though.
Sam
Look at this fish, it sounds amazing Nina. My daughter is the expert on cooking Thai so I will just eat at her home..
Oh Nina - this looks amazing! I wish I could have that for lunch or dinner today. Great colors and flavors.
The dressing for the salad sound so delicious! Love the fish too. What a beautiful meal Nina!
Wow, this looks so yummie...like the dressing with peanut butter :-)
I don't think I have ever had hake. But it looks so good the way you have prepared it!
The satay salad sounds delicious! What a nice, light meal.
Of course this is divine - Nina always makes devine things. Tell me, where do I find Thai Basil?
I've never had hake before, but that picture sure is making my mouth water!
I love this way of cooking fish!! yum!!
That looks wonderful - I love the combination of flavours. And yup, hake is a fantastically versatile fish!
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