Fried Hake Fish with Chilli Sauce
Fried Hake Fish is transformed into a fiery indulgence, where tender fish meets potent chilli. The Hake is first seasoned and fried until the exterior is golden and crisp. It is then generously coated in a potent chilli sauce until the flakes are saturated. The intense flavour of the sauce contrasts beautifully with the fish’s natural mildness. It tastes spicy, complex, and intensely flavourful, with the fish remaining moist and flaky inside. Hake is an excellent source of lean protein and Omega-3 fatty acids, making this protein deeply nourishing for heart and brain health. The chilli sauce adds valuable antioxidants, which help protect cells from damage, and essential vitamins that support immune function and general vitality. This richly coated protein is perfect with rice dishes, soups and any swallow of choice.
For the Fish:
- 4–6 hake fish fillets or steaks (cleaned and patted dry)
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- ½ tsp cayenne pepper or paprika
- 1 tsp lemon juice or vinegar
- 1 seasoning cube
- 1 cup flour or corn flour (optional, for crispier texture)
- Vegetable oil for deep frying (about 1–1½ cups)
For the Sauce:
- 4 large tomatoes
- 2 red bell peppers
- 3 scotch bonnet peppers (adjust to taste)
- 1 large onion (half blended, half sliced)
- 3 cloves garlic
- 1 tbsp grated ginger
- ½ cup vegetable oil
- 1 tsp curry powder
- 1 tsp thyme
- 1 seasoning cube
- Salt to taste
- Cooker
- Cooking utensils
- Frying pan
