oven baked hake with basil, lime, ginger and garlic

by Sam on June 1, 2010

oven baked hake with basil, ginger, lime and garlic

intense flavours, super healthy

With all my recent baking escapades, I needed some temple food to get back on track, and kick start the regime again.

This is just a really healthy way to cook a piece of fish without compromising on flavour.  I used hake, but a firmer fish like kingklip would probably work even better. Its fuss free and oh so very simple.

oven baked hake with basil, lime, ginger and garlic

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: serves 2

oven baked hake with basil, lime, ginger and garlic

Ingredients

  • 250 - 300g hake or other firm white fish, filleted
  • 1 Tbsp lime juice (bottled is fine)
  • 2 Tbsp hoisin sauce
  • 5cm piece of fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tbsp fish sauce
  • 2 tbsp ponzu citrus (or soya sauce)
  • pinch of chilli flakes
  • handful of thai basil leaves (normal would be fine)

Instructions

  1. Pre heat he oven to 200 C
  2. Place the fillet of hake on top of half of the basil.
  3. Mix the marinade and pour over the fish and top with the rest of the basil leaves.
  4. Seal up the foil parcel tightly and bake in the hot oven for about 20 minutes until cooked through and flaky.
http://drizzleanddip.com/2010/06/01/oven-baked-hake-with-basil-lime-ginger-and-garlic

hake about to be baked

Its very saucy, great for hake which is crying out for flavour.

This is supper for me with steamed vegetables. Shiny sparkly halo.

very juicy and soft

{ 8 comments… read them below or add one }

Marisa June 1, 2010 at 1:20 pm

What a superb way of injecting flavour into a normally bland fish. I might even get my hubby hooked on fish with this recipe.

nina June 1, 2010 at 5:59 pm

I salute your greatness!(nina bows down)….this is a beauty, Sam!! Fluffy steamed basmati rice, a couple of forks and this is dinner!!!

Tiemen August 21, 2010 at 5:03 pm

What a superb way of injecting flavour into a normally bland fish. I might even get my hubby cooked with this recipe!

ditto November 8, 2010 at 12:17 pm

What a superb way of injecting flavour into a normally bland fish. I might even get my hubby cooked with this recipe!

karien buter June 16, 2011 at 2:41 pm

Hi Sam, i am a south african who live in Glasgow Scotland. A friend of mine in South Africa introduced me to your blog and what a delight. I cook a lot and this week i have tried both this hake above (fabulous recipe) , and made your curried lentil soup – hearty and delicious. Onto the tequila bolognaise now.

Sam June 17, 2011 at 10:24 am

Hi Karien
Thanks so much for stopping by and saying hello and I am glad you like my blog. Please let me know what you think of the bolognese.
Sam :-)

Kevin Ward May 5, 2012 at 5:55 pm

I have never cooked hake before but wondered if it could marinated… which led me onto this blog and this recipe.

I have to say that I was blown away as to how good it tasted! I will certainly be making it again… :)

Instead of the hoi-sin and chilli flakes, I used a sweet-chilli sauce… and substituted the lime juice for fresh lemon juice.

Will definitely be making it again and will certainly keep an eye on this blog for more inspiration.
Many thanks! :)

Sam May 5, 2012 at 9:21 pm

Hi Kevin, So glad you liked. I notice a few people commenting and enjoying this recipe which I made quite a while ago. I think its time I make it again (and perhaps update the picture) as its really nice and healthy, and I could do with a bit of that right now.
Sam

Leave a Comment