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Prep 25 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 2 skinless hake filets
  • 2 cloves of garlic
  • small bunch of corinader
  • 1 tsp caraway seeds
  • 1 tbsp smoked chilli paste (I used the one from Belazu)
  • a tin of chopped tomatoes
  • 1 tbsp tomato paste
  • 250 ml vegetable stock
  • squeeze of lime or lemon juice
Tahini Sauce
  • 50 ml tahini
  • juice of half a lime
Smoked Chilli Harissa Hake
The most perfect mix of flakey white fish, smokey hot chillis and the creamiest tahini sauce!
Smoked Chilli Harissa Hake Smoked Chilli Harissa Hake

If you've got some fresh white fish, what better way to dish it up than steeped in this gorgeous chilli tomato sauce, made with a smoked chilli harissa paste. Inspired by an Ottolenghi recipe, this is quick and easy and looks great with the marbled effect of the tahini sauce added in at the end

  1. Heat a glug of olive oil in a saute pan and add in the garlic, half the coriander, caraway seeds and chilli paste and fry over a moderate heat for a minute ot two
  2. Then add in the tomatoes, the tomato paste, the stock and a squeeze of lemon or lime. Bring to the boil and immediately reduce to simmer before adding in the hake. Season and simmer for about 10 minutes, until the fish has cooked through
  3. Whilst the fish is cooking, put the tahini, lime juice and about 50ml of water or thin milk into a bowl and mix into a smooth paste with a little whisk. When the fish is ready, drizzle the sauce all over and finish with the rest of the chopped coriander. Serve with rice

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân
Smoked Chilli Harissa Hake
The most perfect mix of flakey white fish, smokey hot chillis and the creamiest tahini sauce!

If you've got some fresh white fish, what better way to dish it up than steeped in this gorgeous chilli tomato sauce, made with a smoked chilli harissa paste. Inspired by an Ottolenghi recipe, this is quick and easy and looks great with the marbled effect of the tahini sauce added in at the end

Prep 25 minutes
Total 25 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 2 skinless hake filets
  • 2 cloves of garlic
  • small bunch of corinader
  • 1 tsp caraway seeds
  • 1 tbsp smoked chilli paste (I used the one from Belazu)
  • a tin of chopped tomatoes
  • 1 tbsp tomato paste
  • 250 ml vegetable stock
  • squeeze of lime or lemon juice
Tahini Sauce
  • 50 ml tahini
  • juice of half a lime
  1. Heat a glug of olive oil in a saute pan and add in the garlic, half the coriander, caraway seeds and chilli paste and fry over a moderate heat for a minute ot two
  2. Then add in the tomatoes, the tomato paste, the stock and a squeeze of lemon or lime. Bring to the boil and immediately reduce to simmer before adding in the hake. Season and simmer for about 10 minutes, until the fish has cooked through
  3. Whilst the fish is cooking, put the tahini, lime juice and about 50ml of water or thin milk into a bowl and mix into a smooth paste with a little whisk. When the fish is ready, drizzle the sauce all over and finish with the rest of the chopped coriander. Serve with rice

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân