Hake is a fabulously delicate fish and once again trying to re-invent the wheel in terms of fish and chips… I got to this. The sauce is based on one I read here. I have to say it’s pretty damn good!
- 200g Hake Fillet
- 1 Sweet Potato
For the sauce
- 3 tbsp Ketchup
- 3 tbsp Worcestershire Sauce
- 2 tbsp Honey
- 3 tbsp Malt Vinegar
- 1 tsp Ground Cumin
- 2 tsp Smoked Paprika
- 1 tsp Ground Garlic
- 1 tsp Powered Ginger
Peel and cut the sweet potato into fries and pat dry on some kitchen towel. I used a deep fryer at 190c, you can chuck them in a bag and roast them until they’re crispy too! In which case heat the oven to 220c and once hot roast the potatoes until golden and crispy.
Trim the asparagus and pat the hake dry on some more kitchen towel. For the sauce, put all the ingredients in a saucepan and on high heat, bring to the boil and stir occasionally until the sauce has reduced by a third and become all dark and sticky.
At this point if like me you’re using the deep fryer, drop the fries and cook until golden and crispy.
Leave the sauce to one side and in a cold pan with a little oil cook the hake skin side down on a high heat until you can see the colour begin to change up the sides of the fish. Turnover, finish cooking and leave to rest.
While the fish rests simmer the asparagus until tender. Finally plate the dish with the fish on top of the fries and asparagus, then top with the sauce.