Cooking time: 20 minutes
4 hake fillets, about 175g each, skinned and boned
1 tablesp. rapeseed oil
Salt and black pepper
4 tablesp. sweet chilli sauce
1 teasp. fresh ginger, finely grated
4 scallions, chopped
Juice of 1 lime
2 tablesp. coriander leaves, chopped
Heat a little oil in a frying pan. Season the hake and add to the pan, flesh side down. Cook for 4-5 minutes on each side until the fish flakes easily.
Make the sauce while the fish is cooking. Put the water, butter, sweet chilli sauce and ginger in a separate saucepan. Bring to the boil. Add the scallions and lime juice and simmer for 2 minutes. Just before serving add the coriander leaves.
Remove the hake to serving plates and spoon the sauce over it. Serve with rice or potatoes and stir-fried pak choi.