Fillet of hake with Vietnamese dressing

I like these sweet-sour flavours, easy to make, low fat and so delicious.

Serves 2

2 fillets of hake

Sea salt, black pepper, olive oil and a knob of butter


2 tablespoon olive oil                                                           1 lime, cut in half

2 shallots, sliced                                                                     1 red chilli, chopped

2 cloves garlic, chopped                                                         1 tablespoon soy sauce

1 lemongrass stick, finely chopped                                       1 tablespoon fish sauce

1 tablespoon brown sugar                                                      2 scallions, trimmed & chopped

1 tablespoon tamarind paste                                                  1 tablespoon coriander, chopped

Season the fish with the salt, black pepper and a drizzle of olive oil, keep in the fridge until ready to cook.

To make the dressing, heat the olive oil and sauté the shallots, garlic, lemongrass for a minute or two, stir in the brown sugar, tamarind paste, juice of half the lime, red chilli, soy & fish sauce, simmer for about 2 minutes, set aside.

In another nonstick pan heat with about 1 tablespoon olive oil, add the fish fillets and cook for about 3/4 minutes on each side, add the knob of butter for the last minute.  Add 2 lime wedges to the pan. Now spoon the dressing over the fish and heat gently, add in the chopped scallions and coriander. Taste the sauce for seasoning, you want a nice balance of sour, sweet, hot and salty, very good served with the coconut rice or sauté potatoes with just a touch of chilli.