CEGS HERBY HAKE & POLYNESIAN RICE
Hawaii. Hawaii needs no elaboration. Hawaiian food needs no persuasion. I have been obsessed with Hawaii since the day I stepped foot on the Oahu soil when I was 8. Perhaps this is why I love pineapple so much and have decided that there are not enough recipes out there that include pineapple, which is how this dish has been created. Combining a simple white fish with pineapple is perfect simplicity for a summer night and can be multiplied easily for a larger dinner party.
Serves 2
Ingredients
- 2 large hake fillets
- A handful of fresh parsley
- A handful of fresh mint
- 1 tbsp dried mixed herbs
- 1 tbsp olive oil
- 1 tbsp butter
- 2 large handfuls of mixed grain rice
- 100g tinned sweet corn
- Approximately 2 slices of fresh pineapple, diced into cm²
- Salt and pepper
Method
- Pat the fish dry with a paper towel
- Place rice into boiling water and cook until tender. Remove from heat but leave in the pan.
- Drain the sweet corn
- Heat the olive oil and the butter in a large frying pan on high
- Add the herbs
- Reduce heat to medium-high before the herbs begin to burn! Add the fillets of fish
- Cook for 2-3 minutes and then turn over for a further 2-3 minutes
- 1 minute before fish is ready, add the sweet corn and pineapple pieces to rice, carefully stir, season and place back on medium heat for 1-2 minutes to heat through
- Pile the rice (do not rinse) onto the dish (I prefer an oval plate or dish)
- Slice the fish fillets in half so you have 4 smaller pieces and place them on top of the rice and pour over any pan liquid and herbs.
Take the platter straight to the table and serve! I like to serve mine with a big mixed leafy salad.
. . . Heal the World
