Crispy fried hake with orange and chilli sauce and sesame-coated sugar snap peas
Ingredients
Sauce
- 250ml (1 cup) orange juice
- 5ml (1 tsp) white wine vinegar
- 2,5ml (½ tsp) fresh garlic, crushed
- 2,5ml (½ tsp) fresh ginger, crushed
- 10ml (2 tsp) lemon zest
- 5ml (1 tsp) honey
- a pinch of chilli flakes
Hake
- 60ml (¼ cup) rice flour
- 60ml (¼ cup) breadcrumbs
- 2,5ml (½ tsp) paprika
- a pinch of cayenne pepper
- 4 portions (200g each) hake
- salt, to taste
- 5ml (1 tsp) butter
- 45ml (3 tbsp) sunflower oil
Peas
- 300g sugar snap peas
- 5ml (1 tsp) butter
- 30ml (2 tbsp) sesame seeds
- salt and freshly ground black pepper, to taste
- 125ml (½ cup) ricotta or crumbled feta (optional)
- fresh flat-leaf parsley, to serve
Instructions
1
For the sauce, place the ingredients in a pan over medium heat and reduce by half.
2
For the fish, mix together the flour, breadcrumbs, paprika and cayenne pepper. Lightly season the hake portions with salt and dip in the flour mixture.
3
Heat the butter and oil in a pan over medium heat. Shallow-fry the fish until golden and crisp, 4 – 5 minutes per side.
4
For the peas, blanch in salted water. Heat the butter in a pan over medium heat and add the strained sugar snaps and sesame seeds. Fry for 2 minutes and season. If adding the ricotta or feta, remove the pan from the heat and stir in the cheese just before serving.
5
Serve the fish with flat-leaf parsley and the sauce on the side. Use the sauce as you would use lemon juice on fried fish.
