appetite magazine
Roast hake and Bombay-style carrots with cashews and raisins
 
 
Author:
Serves: 4
Ingredients
  • 4 hake fillets, approx. 180g each (cod is a good alternative)
  • vegetable oil
  • 6 carrots, grated or matchsticks
  • 1½ tbsp lime zest
  • 2 garlic cloves, minced
  • 2 tsp fresh ginger, grated
  • 60g raisins
  • 80g cashew nuts. roasted
  • 4 spring onions, sliced thinly
  • a bunch fresh coriander, finely chopped
  • 50ml olive oil
  • 4 tbsp fresh lime juice
  • 3 tbsp golden treacle
  • 1 tsp salt
  • 1 tsp ground turmeric
  • 2 tsp ground curry powder
  • ½ tsp chilli powder
Method
  1. First, for the carrot salad, put all the ingredients (except the fish) in a bowl, mix and put in the fridge for later.
  2. For the fish, preheat the oven to 160C/Gas 3.
  3. Heat a non-stick frying pan and add a splash of vegetable oil.
  4. Once the pan reaches frying temperature, season fish with salt and put in the pan skin side down.
  5. Take the skin to a golden brown colour then place the fillets on a baking tray and put in the oven for approx 4 mins (depending on the thickness of the fish).
  6. Let the fish rest out of the oven before serving alongside the carrot salad.
Recipe by appetite magazine at https://www.appetitemag.co.uk/roast-hake-and-bombay-style-carrots-with-cashews-and-raisins/