- 4x Mourne Fishbox Hake portions
- 1 tablespoon rapeseed oil
- Salt and black pepper
- 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.
Rice or potatoes and pak choi stir-fried with chopped garlic and ginger