This has got to be the best way to liven up a piece of hake. Even if you’re not a fish person, the Thai dressing that tops the hake in this recipe will not disappoint. Fish at home can be a little drab and I personally find it all together too easy to go for a piece of chicken instead. That is until I started to top my fish with the fresh, zinging goodness of a few Thai ingredients. Not only does the bright green colour look amazing and scream out “EAT ME NOW”, but it also stops the fish drying out during cooking and complements its meaty chunks perfectly.
As this fish dish is full of flavour and colour I felt it needed an extra special side to serve up with it. Enter – dauphinoise sweet potatoes!! By far one the best ways to enjoy sweet potato, and seen as how the fish and dressing is extremely healthy and low fat, I didn’t feel too guilty pouring lashings of cream over the potatoes – even if I did finish off the left overs from the baking dish :-).
To be honest the dauphinoise could probably be a meal in itself, but why be deprived of that delicious, zinging hake. Definitely worth a try. I’ve also tried the Thai dressing on salmon and its just as amazing.
Thai style hake served with dauphinoise sweet potatoes
For the Thai dressing:
3 tablespoons of oil
2cm piece of ginger finely chopped
Juice of half a lemon
Half a red chilli finely chopped
Handful of coriander roughly chopped (including stems)
2 Kaffir lime leaves
For the dauphinoise:
300g sweet potatoes peeled and finely sliced into circles
150ml double cream
1 garlic clove peeled and crushed
Sprinkle of nutmeg
1 bay leaf
Plenty of black pepper
For the fish dish:
2 fillets of hake
3 tbsp of homemade thai dressing
1 stem of lemon grass
To make the Thai dressing: Use a small blender to blitz together the oil, ginger, lemon juice, chilli, coriander and kaffir lime leaves. If dressing appears too clumpy add more oil and blitz again until desired consistency is reached. And that’s the dressing done.
For the dauphinoise sweet potatoes: Heat the oven to 180˚. Pour the cream and milk into a pan and mix well. Add the garlic, butter, nutmeg, bay leaf and black pepper. Slowly heat the cream mixture whilst stirring to ensure the butter fully dissolves. Once bubbles begin to form around the edge of the pan remove it from the heat (Do not let the cream mixture boil).
Strain the cream mixture through a sieve
Layer the potatoes in a small baking dish, overlapping one circle over the next and creating at least 3 layers. Season in-between layers if desired. Pour the strained cream over the potatoes (cream should level off just below the top level of potatoes).
Sprinkle grated parmesan and cracked black pepper over the top and place in the middle of the oven for 1hr 20 mins. Cover with foil for first hour, then remove for final 20 minutes and sprinkle over more parmesan if required.
For the Hake: Pre heat a tray in the oven at 180˚. Drizzle oil over a sheet of foil and place fillets directly over this and move around, so coating the base of the fish. Spread a generous layer of the Thai dressing over each hake fillet. Bash a stick of lemongrass with a rolling pin in order to release its fragrance, place this in the foil with the fish. Close the foil loosely around the fish, leaving as much room as possible for air to circulate within the foil. Place the foil parcel on the pre=heated tray and bake for 20 minutes.
Once cooked through, serve the hake with a portion of the dauphinoise sweet potatoes and your choice of veg.