Brined hake with tangy pineapple and coconut salsa - Braai Culture

Brined hake with tangy pineapple and coconut salsa

By Mandy  

October 4, 2018

A nice change to the usual meat braai, fish is often overlooked as a braai option but it can make a nice refreshing change especially when served with a fresh tangy salsa

  • Prep: 1 hrs
  • Cook: 23 mins
  • Yields: Serves: 6 to 8


2 x 1kg hake fillets

1T salt

3 cups water

4T curry paste

1T extra virgin olive oil

1 lemon, juiced

lemon wedges, for serving

For the tangy pineapple and coconut salsa:

1 ripe pineapple, peeled and roughly cut into chunks

50g fresh coconut chunks, thinly sliced

4T granadilla pulp

4T coriander, roughly chopped

1 red chilli, finely chopped

2 lemons, juiced

2 limes, juiced

4T extra virgin olive oil


1Cut the hake into portions.

2Dissolve the salt in the water, then submerge the fish in the brine for 45 minutes to 1 hour.

3In a large mixing bowl, combine the curry paste, olive oil and lemon juice. Remove the hake from the brine and pat dry using kitchen paper, then coat in the curry paste mixture.

4Place the hake on a braai grid over medium coals and cook for 8–10 minutes, then turn and cook the other side until the flesh is firm yet perfectly cooked. Serve with the tangy pineapple-and-coconut salsa and lemon wedges.

To make the the salsa

1Mix all the ingredients and allow to stand for at least 15 minutes.


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