Chef Michael Deg’s recipe for pan-roasted Hake with Saldanha Bay mussels steamed in chilli, ginger, coconut and lime broth.
4 by 180g deboned hake fillets with the skin on
1kg raw and washed Saldanha bay mussels
1 red onion
2 cloves garlic
1 red chilli (or more if you like it hot)
200g chopped and washed coriander
2 drops fish sauce
Juice of 5 limes
To make the broth: finely chop and dice the ginger, red onion, garlic, chilli and sweat off in a large pan until soft. Then add in the coconut cream, lime juice and fish sauce to bring to the boil. Once boiling, take your washed mussels and place them in the broth and cover with a lid, meanwhile on a hot pan drizzle a little oil and then place your hake fillet skin side down and season with salt and pepper.
When the skin side is brown and crisp, turn them over and place them in the oven for 5/6 minutes to cook through. Meanwhile, the mussels will be beginning to open, once they've all opened, add in the chopped coriander and spoon out the mussels evenly into bowls. Next, ladle the broth out equally over the mussels, take the fish out of the oven and place down. Finally, garnish with the washed coriander and serve.