• Crispy fried hake with orange and chilli sauce and sesame-coated sugar snap peas

    Serves: 4
    Cooking Time: 1


    • Sauce

    • 250ml (1 cup) orange juice
    • 5ml (1 tsp) white wine vinegar
    • 2,5ml (½ tsp) fresh garlic, crushed
    • 2,5ml (½ tsp) fresh ginger, crushed
    • 10ml (2 tsp) lemon zest
    • 5ml (1 tsp) honey
    • a pinch of chilli flakes
    • Hake

    • 60ml (¼ cup) rice flour
    • 60ml (¼ cup) breadcrumbs
    • 2,5ml (½ tsp) paprika
    • a pinch of cayenne pepper
    • 4 portions (200g each) hake
    • salt, to taste
    • 5ml (1 tsp) butter
    • 45ml (3 tbsp) sunflower oil
    • Peas

    • 300g sugar snap peas
    • 5ml (1 tsp) butter
    • 30ml (2 tbsp) sesame seeds
    • salt and freshly ground black pepper, to taste
    • 125ml (½ cup) ricotta or crumbled feta (optional)
    • fresh flat-leaf parsley, to serve



    For the sauce, place the ingredients in a pan over medium heat and reduce by half.


    For the fish, mix together the flour, breadcrumbs, paprika and cayenne pepper. Lightly season the hake portions with salt and dip in the flour mixture.


    Heat the butter and oil in a pan over medium heat. Shallow-fry the fish until golden and crisp, 4 – 5 minutes per side.


    For the peas, blanch in salted water. Heat the butter in a pan over medium heat and add the strained sugar snaps and sesame seeds. Fry for 2 minutes and season. If adding the ricotta or feta, remove the pan from the heat and stir in the cheese just before serving.


    Serve the fish with flat-leaf parsley and the sauce on the side. Use the sauce as you would use lemon juice on fried fish.