msc_ecolabel

Dill and chilli hake with spekboom

Prep time 10 mins
Cooking Time 20 mins
Serves 2
David-McCormick

Recipe By

David McCormick South African Chef

Illustration of Merluccius capensis - Shallow Water Cape Hake
  • 1 MSC certified hake fillet
  • Dill, for garnish
  • Canola oil
  • Salt
  • 8 Spekboom leaves
  • 1 jalapeno
  • ¼ cup red wine vinegar
  • 1 tbsp sugar
  • 1 tbsp chopped dill
  • 4 tbsp mayonnaise
  • 1 tbsp chopped garlic
  • 1 tbsp chopped sun-dried tomato, re-hydrated
  • 1 bird’s eye chilli

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.

Ingredients

Method

  • 1 MSC certified hake fillet
  • Dill, for garnish
  • Canola oil
  • Salt
  • 8 Spekboom leaves
  • 1 jalapeno
  • ¼ cup red wine vinegar
  • 1 tbsp sugar
  • 1 tbsp chopped dill
  • 4 tbsp mayonnaise
  • 1 tbsp chopped garlic
  • 1 tbsp chopped sun-dried tomato, re-hydrated
  • 1 bird’s eye chilli

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.
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