Hake with zhoug and yellow split pea dhal
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This colourful hake recipe places fillets of the sustainable fish atop a bed of creamy spiced dhal. With a spoonful of fiery, fresh zhoug on top, it's a simple dish that's packed with healthy flavour.
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Ingredients
Metric
Imperial
Hake
- 4 hake fillets, weighing 120–140g each
- 4 tsp rock salt
- 2 tbsp of vegetable oil
Zhoug
- 1/2 bunch of coriander, leaves picked
- 1/2 small bunch of flat leaf parsley, leaves picked
- 1 green chilli, deseeded and finely diced
- 1/2 tsp cumin seeds, toasted and finely crushed
- 1 cardamom pod, finely crushed
- 2 cloves, finely crushed
- 1/2 tsp agave syrup
- 2 garlic cloves, finely grated
- 50ml of olive oil
- 1/2 tsp table salt
Yellow split pea dahl
- 2 tbsp of vegetable oil
- 150g of yellow split peas, well rinsed
- 1 bouquet garni
- 200ml of coconut cream
- 2 tsp table salt
Spice base
- 2 garlic cloves, finely grated
- 1 knob of ginger, 8cm in length, peeled and finely grated
- 1 tbsp of turmeric
- 1 green chilli, finely diced
- 10g of cumin seeds
SAVE RECIPE
Method
1
To make the dahl, pour the oil into a medium saucepan and place over a moderate heat. When hot, add all the ingredients for the spice base. Season with a little salt and cook, until fragrant, for 5 minutes
- 2 tbsp of vegetable oil
- 1 tbsp of turmeric
- 1 green chilli, finely diced
- 10g of cumin seeds
- 2 garlic cloves, finely grated
- 1 knob of ginger, 8cm in length, peeled and finely grated
2
Add 300ml of warm water, the bouquet garni and the split peas, stirring well. Cover with a lid and simmer gently for 25 minutes, stirring regularly. Add the coconut milk and simmer for a further 5 minutes, then taste and season with salt and keep warm
- 1 bouquet garni
- 200ml of coconut cream
- 2 tsp table salt
- 150g of yellow split peas, well rinsed
3
For the zhoug, place all ingredients into a blender with 2 tablespoons of water. Blend until a chunky paste is formed and set aside
- 1/2 bunch of coriander, leaves picked
- 1/2 small bunch of flat leaf parsley, leaves picked
- 1 green chilli, deseeded and finely diced
- 1/2 tsp cumin seeds, toasted and finely crushed
- 1 cardamom pod, finely crushed
- 2 cloves, finely crushed
- 1/2 tsp agave syrup
- 50ml of olive oil
- 1/2 tsp table salt
- 2 garlic cloves, finely grated
4
To cook the fish, preheat the oven to 180℃/gas mark 4. Cover each piece of fish with the rock salt on both sides and leave to sit for 7 minutes. Rinse the fillets under cold water and pat dry. Heat the oil in a large, non-stick frying pan. When hot, add the fish and cook for 3 minutes on each side
- 4 tsp rock salt
- 2 tbsp of vegetable oil
- 4 hake fillets, weighing 120–140g each
5
Insert a metal skewer into the fish for 20 seconds then remove and check the temperature. If not piping hot, transfer to a baking dish and bake for 3–5 minutes
6
Spoon the dahl into bowls then top with the fish. Place a tablespoon of zhoug on each piece of fish and serve
From New Zealand law student to the opening of her first solo sustainable restaurant Apricity (which won a Michelin green star in 2023), Chantelle Nicholson’s hard work and determination – especially in evolving free-from and plant-based cooking at the highest level – has cemented her reputation as one of the UK's most forward-thinking chefs.
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