Dill and chilli hake with spekboom

For the fish:

• Heat oil in a pan, fry fish skin side down for 2 minutes. Turn over and cook for a further 2 minutes. Salt while cooking.

For the Spekboom jalapeno pickle:

• Place ¼ cup red wine vinegar, 1 tbsp sugar and 1 tbsp water into a pot. Dissolve the sugar and allow to cool.
• Cut the jalapeno into 2mm thick slices.
• Clean Spekboom leaves.
• Once pickle liquid is cool, place into a container fully covering the jalapeno and Spekboom. Allow to sit for 15 minutes.

For the dill aioli:

• Place 1 tbsp chopped dill, 2 tbsp mayonnaise and ½ tbsp chopped garlic into a container, use immersion blender, and blend until smooth.

For the chilli tomato aioli:

• Place 1 tbsp chopped sun-dried tomato, ½ tbsp chopped garlic and 2tbsp mayonnaise into a container, use immersion blender, and blend until smooth.

To serve:

• Smear sauces onto your plate and place the fish on top.
• Lay pickled jalapeno and Spekboom onto fish and garnish with fresh dill.