Asian-Style-Hake1Serves 4

  • 4x Mourne Fishbox Hake portions
  • 1 tablespoon rapeseed oil
  • Salt and black pepper
  • Sauce
  • 60mls water
  • 120g butter
  • 4 tablesp. sweet chilli sauce
  • 1 teasp. fresh ginger, finely grated
  • 4 scallions, chopped
  • Juice of 1 lime
  • 2 tablespoon coriander leaves, chopped


Heat a little oil in a frying pan. Season the hake and add to the pan, flesh side down.

Cook for 4-5 minutes on each side until the fish flakes easily.

Make the sauce while the fish is cooking.

Put the water, butter, sweet chilli sauce and ginger in a separate saucepan.

Bring to the boil. Add the scallions and lime juice and simmer for 2 minutes.

Just before serving add the coriander leaves.

Remove the hake to serving plates and spoon the sauce over it.

Serve with rice or potatoes and stir-fried pak choi.


Simply place all the ingredients into the BBQ bag / or make a parcel out of foil and cook on the BBQ for 8-10 mins or until the fish is cooked and opaque.

Serving Suggestions 

Rice or potatoes and pak choi stir-fried with chopped garlic and ginger