Pan-Fried Hake in Vietnamese Tomato Salsa Sauce

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. 

  • Thuy
  • hake

Cooking time: 30 mins 

Serves: 2 



Small sauce pan

Medium frying pan

Chopping board




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


  1. Lightly salt both sides of the fish and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
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