Jack Catherall, head chef at Longsands Fish Kitchen, Tynemouth, works within walking distance of North Shields Fish Quay, where he sources the best of the day’s catch.
Longsands, Front Street, Tynemouth, NE30 4DZ, tel 0191 272 855, www.longsandsfishkitchen.com
Roast hake and Bombay-style carrots with cashews and raisins
Author: Jack Catherall
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
- First, for the carrot salad, put all the ingredients (except the fish) in a bowl, mix and put in the fridge for later.
- For the fish, preheat the oven to 160C/Gas 3.
- Heat a non-stick frying pan and add a splash of vegetable oil.
- Once the pan reaches frying temperature, season fish with salt and put in the pan skin side down.
- 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).
- Let the fish rest out of the oven before serving alongside the carrot salad.
