Hake with zhoug and yellow split pea dhal

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.

First published in 2020

Ingredients

Metric

Imperial

Hake

  • 4 hake fillets, weighing 120–140g each
  • 4 tsp rock salt
  • 2 tbsp of vegetable oil

Zhoug

Yellow split pea dahl

Spice base

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
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
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
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
First published in 2020

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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