Chef Michael Deg of Cavalli Estate presents this pan roasted hake with Saldanha Bay mussels steamed in chilli, ginger, coconut and lime broth. This dish was created to launch the new Cavalli Filly Chenin Blanc. The full-bodied wine works well with this dish and enhances the creaminess of the broth. Ginger and Chenin Blanc complement each other and this wine can stand a little hit of chilli too. The crisp natural acidity in the Filly cuts through the richness of the hake, making it a great alfresco lunch.
1 red onion
2 cloves garlic
1 red chilli (or more if you like it hot)
2 tins coconut cream
juice of 5 limes
2 drops fish sauce
salt and pepper, to taste
4 x 180g deboned hake fillets with the skin on
1kg raw and washed Saldanha Bay mussels
200g chopped and washed coriander
50g washed coriander for garnish, to serve
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- To make the broth, finely chop and dice the ginger, red onion, garlic, chilli and sweat off in a large pan until soft.
- Add the coconut cream, lime juice and fish sauce and bring to the boil.
- Once boiling, place the washed mussels in the broth and cover with a lid,
- Meanwhile, drizzle a little oil in a hot pan and place the hake fillet skin side down; season with salt and pepper.
- When the skin side is brown and crisp, turn them over and place them in the oven at 180 °C for 5–6 minutes to cook through.
- The mussels will be beginning to open. Discard any that have not opened. Once they’ve all opened, add in the chopped coriander and spoon out the mussels evenly into bowls.
- Ladle the broth out equally over the mussels. Remove the fish from the oven and place on a serving dish. Finally, garnish with the washed coriander and serve.