Indulge in a delightful fusion dish with Pan-Fried Hake in Vietnamese Tomato Salsa Sauce. This quick and healthy option promises a burst of flavour for fish lovers! Tender Hake fillets are complemented by a zesty tomato salsa, paired with sautéed oyster mushrooms for an exquisite umami-filled dish! Paired with rice, noodles or roasted vegetables of your choice.
Cooking time: 30 mins
Serves: 2
Equipment
Small sauce pan
Medium frying pan
Chopping board
Knife
Ingredients
2 Hake fillets
2 pinches of salt
2 tbsp vegetable oil
For the tomato sauce:
1 Romano pepper, finely chopped
2 shallots, diced
3 garlic cloves, finely chopped
5g coriander with stem, finely chopped (reserve some for garnish)
3 medium ripe tomatoes, deseeded and diced
3 spring onions, green parts finely chopped, white parts finely sliced (set aside separately for garnish)
1 tsp fish sauce
1 tsp soy sauce
2 tsp sugar
1 pinch of salt
1 tbsp sesame oil
1 tbsp vegetable oil
Method
- Lightly salt both sides of the fish and set aside.
- In a small saucepan, heat 1 tsp of vegetable oil over high heat. Lightly char the mushrooms for about 30 seconds, then remove and set aside.
- Using the same pan, prepare the tomato sauce. Add vegetable oil and all the fresh ingredients. Sauté for 2 minutes over medium heat, then add the seasoning. Sauté for another 2 minutes and remove from heat.
- In a frying pan, add vegetable oil and place the fish skin-side down. Cook over low-medium heat for 6 minutes with the lid on. Then, flip the fish to skin-side up and cook for an additional 4-5 minutes, depending on size.
- To plate, spread the tomato sauce on the bottom of the serving dish. Add the sautéed mushrooms, then place the fish on top. Garnish with sliced spring onions and coriander. Enjoy!
