grilled hake with soy and lime
This recipe by Franck Dangereux for grilled hake with soy and lime hake served with charred greens, fresh tomato & chili is a delicious healthy weeknight supper.
The recipe comes from UCOOK, a fantastic home meal service that has added water-wise recipes to their weekly rotation. I have made many meals from this service (you can see them all here), and can highly recommend them. You will find the recipe for this delicious low-carb meal at the bottom of this post (#NOTsponsored).
10 Tips to reduce water use in the kitchen
- The obvious one is to focus on recipes that don’t require a large amount of water to cook the food. So boiling rice or pasta would be an example. If you absolutely have to then try recipes that incorporate water in the dish like pilaf or risotto. Or, make pasta dishes where no pre-boiling is required like lasagna and cannelloni. Think of grilling, frying, roasting, braising, and braaing (barbecue) as good ways to save on water. Fire up the coals and get cooking outside. Avoid sushi rice and these delicious poke bowls at all costs as a ridiculous amount of water is used to rinse the rice.
- To save on washing up, line your roasting pans with foil, which can be reused and then discarded
- One-pot wonder dishes are your friend here and Google will deliver a plethora for you, you don’t want to be washing up multiple pans.
- Slow cooking in a slow cooker or fast cooking in a pressure cooker is another good cooking technique to consider.
- Baking uses no water and if you line the pans with the baking paper you won’t have any washing up, so I say dive right in and bake the no-water blues away.
- Salads and raw dishes are a good way to go, just rinse the vegetables in a bowl of water and recycle that to wash the dishes.
- Because we are washing up less and have to keep dirty dishes longer to build up a load, I find rinsing them before helpful to prevent food from getting really caked on. Use greywater from the laundry to rinse, or spray with a spray bottle and wipe with a paper towel. This will make washing up so much easier.
- Use the right equipment in the kitchen to minimize washing and I absolutely LOVE my Le Creuset ribbed rectangular griddle pan. I can cook an entire meal (like Francks’s grilled hake recipe here) in one go on this pan. It can be wiped clean with a paper towel or a damp cloth afterward.
- I would normally be trying to minimize the use of disposable wet wipes, paper towels, and foil but in times of crisis, these all come in very handy. Use paper plates if things get really dire. So eat out the pizza box or Chinese takeout containers if these establishments will remain open when the water runs out. I think we will all need to be saving time when we have to worry about our basic water supply.
- Better planning and time management is going to be critical now and in the future. Reduce the number of shopping trips to save time and plan the meals in advance on a weekly basis. Think it all through and get a plan of action in place.
Click over here to find a few recipes that don’t use any water
A few other seafood recipes you might like:
Baked whole trout with herbs & lemon
Oven-baked hake with basil, lime, ginger & garlic
Roasted salmon with miso and orange glaze
Trout en Papillote with fennel
Jamie Oliver’s fantastic fish pie
Grilled hake with soy and lime
This an easy recipe for grilled hake with soy, lime, and charred greens with tomato and chili.
Print Recipe
Ingredients
- 1 large Hake fillet
- 80 g Asparagus
- 175 g Zucchini
- 80 g Baby tomatoes
- 5 g Coriander small handful
- 1/2 Lime juiced
- 1/4 - ½ Red chili
- 1 Tbs Soy sauce
Instructions
- Start with your dressing to get the flavours developing. De-seed and finely slice your chili. Place your chili (to your heat preference) in a jar that has a lid. Add your soy sauce, some fresh lime juice (to your taste), and salt.
- Close the lid and give it a vigorous shake. Taste to test and season with further lime juice and salt. If you do not have a jar, simply place your ingredients in a bowl and whisk them together. Set aside.
- Place a grill pan (or normal non-stick pan) over high heat.
- In the meantime, brush off any dirt from the asparagus and zucchini (or rinse if you have water). Halve the thinner zucchinis and quarter the thicker ones. Trim 1cm off the ends of the asparagus, and halve the thicker asparagus stalks lengthways.
- The zucchini and asparagus should be a similar thickness to assist with quicker and equal cooking times. Place both in a bowl, drizzle with a generous amount of olive oil, and season well with salt. Toss until well coated.
- Depending on the size of your grill pan, do this in batches to avoid overlapping. Place the asparagus and zucchini carefully on your hot grill pan and let them cook for about 3-4 minutes per side. They should be charred on both sides and cooked, but still “al dente” (a bit crunchy). Use tongs to turn the veggies as they brown on all sides. When the veggies are cooked, return them to the bowl.
- In the meantime, halve the baby tomatoes and add them to the bowl (use the same bowl you tossed the asparagus & zucchini in). We are being waterless in this recipe so dust the dirt off the coriander with a paper towel or a cloth, then roughly chop it. Add it to the bowl.
- Once your grilled greens are back in the bowl too, add a further drizzle of olive oil, toss to combine, and season further with salt and pepper.
- Place a non-stick pan over medium heat. Rub your hake with a drizzle of olive oil and salt on both sides. When the pan is hot, add the hake (skin side down) and pan-fry for 4-6 minutes until the skin is golden and turning crispy. Turn and repeat until cooked through. Remove from the pan, season with salt & pepper, and let it rest for 2 minutes.
- To serve, dish up the grilled greens and fresh tomato salad. Top with the golden hake and drizzle over your dressing (to your preference). Enjoy!
Servings: 1
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