This is a stunning, fiery variation on my favorite weeknight dinner, specifically “any fish topped with harissa”. Hake is my new go-to white fish: it’s sustainable, it has a stunning texture, it roasts fantastically and it’s the proper foil for a spicy topping. My sambal pays homage to the Indonesian variations made with tomatoes and chilli – it begins off as a light-weight, contemporary sauce that cooks down fantastically with the fish and tomatoes.
Roast hake with tomato and chilli sambal
For ease, I exploit a high-speed blender to make the sambal.
Prep 15 min
Prepare dinner 25 min
Serves 2
300g cherry vine tomatoes, halved
4 echalion shallots, peeled and quartered
1 tbsp impartial oil
1 tsp sea salt flakes
2 thick hake fillets (about 160g every)
30g salted peanuts, roughly chopped
5g chives, finely sliced
Scorching white rice, to serve
For the sambal
2 giant lengthy pink chillies, like actually giant ones, deseeded
60g cherry vine tomatoes
½ lemongrass stick, roughly chopped
2 echalion shallots, peeled
2 garlic cloves
1 tsp sea salt flakes, plus additional to serve
20ml impartial oil
1 tbsp palm sugar, or darkish brown sugar
½ lime, juiced, plus additional to serve
Warmth the oven to 220C (200C fan)/425F/fuel 7. Tip the halved cherry tomatoes, shallots, oil and sea salt right into a roasting tin that’s simply giant sufficient to carry every part in a single layer, toss to combine properly, then unfold out evenly and roast for 10 minutes.
In the meantime, tip all of the elements for the sambal right into a high-speed blender and mix to a clean, skinny sauce that’s the consistency of single cream.
As soon as the tomatoes and onions have had 10 minutes, flip down the oven to 200C (180C fan)/390F/fuel 6. Take the roasting tin out of the oven, make two wells within the tomato combination with the again of a spoon, then place a hake fillet in every of them. Unfold a superb two to 3 tablespoons of the sambal over the fish, then stir the remainder into the tomatoes and shallots. Return the tin to the oven till the fish is simply cooked by – 18 minutes for very thick fillets, quarter-hour for thinner ones – then style and add a bit of extra salt or lime juice, if you want.
Scatter the salted peanuts and chives everywhere in the prime, then serve with sizzling white rice.
The Guardian goals to publish recipes for sustainable fish. Verify scores in your area: UK; Australia; US.
Supply hyperlink
