This lime poached hake uses lime leaves and fresh lime for flavouring. It is seasoned with fish rub. And then garnished with coriander. A flavour combination that I love.
Today’s inspirational recipe from Lavender and Lime ♥ Lime Poached Hake ♥ #LavenderAndLime Click To Tweet
Cindy has gifted me a few interesting products and we have decided to post the recipes together. Our first ingredient is kaffir lime leaves. I always have these in my store cupboard as I make a lot of Thai curries. The verdant and aromatic leaves of the kaffir lime are normally added as a final garnish to a curry after it is cooked. Their perfume helps to cover any bitter or muddy flavours. When adding, crush the leaves lightly to help release their fragrance. Frozen kaffir lime leaves have little of the characteristic smell, while dried have none. (Curry page 211). One would traditionally associate using lime leaves with a coconut milk based curry, but I decided as this is an ingredient challenge to use the lime leaves in a different way. I hope if you try this recipe you find it as mildly fragrant as we did.
Lime Poached Hake
Ingredients
- 15 mls olive oil
- 5 spring onions, chopped
- 2 portions hake
- fish rub for seasoning
- 25 mls vegetable stock, warmed
- 2 kaffir lime leaves
- 1 lime, sliced
- 1 small handful fresh coriander, chopped, for garnishing
Method
- heat the olive oil in a frying pan and sauté the onions until soft
- season the hake and place into the pan skin side down
- after 2 minutes add the vegetable stock and lime leaves
- after 4 minutes turn the fish and add the lime
- serve with lime infused basmati rice and the coriander
Click on the links for conversions and notes.
I cannot tell you how much the hake portions weighed. But I would get about 200g per person and consider that an adequate meal.
Good one, and we both used hake! 🙂
how amazing was that!
I just love them – i bought a bottle of Kaffir lime leaves in brine and their delicate lime fragrance is well preserved this way …. I wonder what a pesto of lime leaves would taste like …… nice thought! xxx have a great day xxxx jan
I have never seen them in brine but what a great way to preserve them! Do try the pesto for us xxx
Love hake and I think I might be able to track down some kaffir lime leaves in the English shops…if not will add to my list of things to buy when I go to the UK!
you are going to have to take an empty suitcase with you!
Super yummy Tandy!
Have a happy day.
🙂 Mandy
Thank you Mandy, and you too 🙂
Coriander, spring onions, lime and Kaffir lime leaves… what is there not to like! I buy them frozen here from an Asian supermarket. I’ve never seen them dried. Or fresh, come to that!
We don’t have an Asian market here and can only get dried ones.
Great recipe! Will look out for the lime leaves!
*what happened to your blog on Food24?* cant find it between the newly updated blogs… but when I go to to your blog, the updated post from this morning is there – just not listed on the ‘main’ page…perhaps some evil aliens again! 😉
I moved my blog to Taste as I’m not getting enough exposure on food24! Will have to let my readers know! You should be able to find lime leaves easily in the big city 🙂
I love kaffir lime leaves. I’ve always got a stash in my freezer.
I love anything lime 🙂