Asian Style Hake
Asian Style Hake with Sweet Chilli, Scallion, Coriander and Lime Butter Sauce


The sweet chilli sauce gives a nice kick without being too spicy!


  • 4 hake fillets, about 175g each, skinned and boned
  • 1 tablesp. rapeseed oil
  • Salt and black pepper
  • 60mls water
  • 120g butter
  • 4 tablesp. sweet chilli sauce
  • 1 teasp. fresh ginger, finely grated
  • 4 scallions, chopped
  • Juice of 1 lime
  • 2 tablesp. coriander leaves, chopped


Heat a little oil in a frying pan. Season the hake and add to the pan, flesh side down.  Cook for 4-5 minutes on each side until the fish flakes easily.

Make the sauce while the fish is cooking. Put the water, butter, sweet chilli sauce and ginger in a separate saucepan. Bring to the boil.

Add the scallions and lime juice and simmer for 2 minutes.  Just before serving add the coriander leaves.

Remove the hake to serving plates and spoon the sauce over it.

Serving Suggestions

Rice or potatoes and pak choi stir-fried with chopped garlic and ginger

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