Chef Michael Deg of Cavalli Estate presents this pan roasted hake with Saldanha Bay mussels steamed in chilli, ginger, coconut and lime broth.
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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.