Name: Brined hake with tangy pineapple and coconut salsa
Prep time: 1 h
Cook time: 23 min
Total time: 1 h 23 min
Ingredients: 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; 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

Directions

Mark step 1 done

Cut the hake into portions.
Mark step 2 done

Dissolve the salt in the water, then submerge the fish in the brine for 45 minutes to 1 hour.
Mark step 3 done

In 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.
Mark step 4 done

Place 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
Mark step 5 done

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

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Sourced from: https://taste.co.za

Brined hake with tangy pineapple and coconut salsa

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

Ingredients

Directions

To make the the salsa

Good fire. Good food. Good company.