Turmeric-spiced Wild Hake
From Laura Bond Serves 2
This is a flavour packed meal that I make almost every week – it’s the most tasty way to get turmeric into your diet, and get those who ‘don’t like fish’ to reconsider.
- 2 pieces of wild hake skinless and boneless ( or other firm, white fish such as cod or haddock)
- 3cm fresh galangal (peeled and roughly chopped)
- 1 tsp of fresh peppercorns
- 1 long red chilli
- 3cm fresh turmeric (roughly chopped)
- 1 tsp of Bali Nutra coconut syrup (optional)
- 2 tablespoons of fish sauce
- coconut oil for pan frying
- 2 large handfuls of dill springs
- 6 spring onions, thickly sliced
- 1 handful of organic roasted peanuts, chopped (or cashews)
- 1 handful of spinach
- 3 tablespoons fish sauce
- 100ml lime juice
- 1 tsp rice vinegar
- 1 tsp coconut palm sugar
- 1 garlic clove
- 1 long red chilli (deseeded)
Place galangal, chilli, turmeric and peppercorns in a mortar and grind with a pestle to form a paste. Add fish sauce and two tablespoons of water. Stir then add in one tsp of sugar if desired. Pour marinade into a small plastic sandwich bag, add fish then seal and shake about for a minute or so (preferably over the sink to avoid mess!) Refrigerate for at least two hours or overnight.
While the fish is marinating you can start on the dipping sauce. Simply combine the fish sauce, lime juice, rice vinegar and sugar in a small bowl. Stir until sugar dissolves, then add garlic and chilli. Pour mixture into individual dipping bowls.
Once the fish has soaked up the spicy flavours you are ready to cook! Preheat a grill or barbecue to a high heat and add coconut oil. Cook fish on each side for approximately two minutes (longer depending on the thickness of fish fillets). Add a little extra coconut oil to the pan and throw in the chopped dill and spring onions and toss until wilted. Remove fish and herbs with a slotted spoon and serve on a bed of spinach with the dipping sauce.
About the author...
Laura Bond is a qualified health coach, journalist and author of Mum’s Not Having Chemo.