For the Coconut Poached Hake:
4 hake portions
1 onion, finely diced
2 garlic cloves, minced
15ml ginger, finely grated
1 chilli, finely chopped
1 can Coconut Milk
1 stalk lemon grass, halved
15ml fish sauce
10ml sesame oil
15ml lime juice
For the Salad:
100g Baby Spinach
½ a yellow pepper, deseeded and sliced
80g multicolour cherry tomatoes, halved
30ml coconut flakes, toasted
15ml olive oil
15ml lime juice
Pat the hake portions dry and set aside.
In a large frying pan over medium heat, sauté the onion in 15ml of oil until soft and translucent.
Add the garlic, ginger, chillies, and sauté for another few minutes until fragrant.
Add the coconut milk, lemon grass, fish sauce, sesame oil, and lime juice and simmer on low heat for 5…