|Fresh Hake fillets|
I discovered, at a workshop hosted by the Marine Stewardship Council (MSC), that our Hake fisheries are MSC certified. The objective of the Council was to inform businesses in the seafood industry about their ECO labels and how buying MSC-certified fish can promote our businesses to the local and tourist markets as well as protect our marine resources for future generations.
- Place the fish and all the other ingredients into a food processor.
- Season with salt and pepper.
- Pulse the food processor until you get a rough paste
- Roll small quantities into balls, roughly the size of a R5 coin
- Fry in medium heat oil until golden brown, do not cook until well done as they will continue cooking in the soup.
- Bring the stock to boil in a large pot
- Heat oil in another large pot
- Add the garlic, lemongrass and ginger and cook for 3 minutes while stirring
- Add chilli’s and coriander and cook for a further minute
- Add the onions, reduce the heat and cook until soft, about 5 minutes
- Add the hot stock and the lime leaves and cook for 10 minutes
- Add the tamarind liquid, the orange juice and the fish sauce.
- Simmer for a further 5 minutes
- Season the diced fish with salt and pepper
- Add the fish and the fishcakes to the soup
- Gently simmer the soup for 2 minutes, be careful not to break up the fish cakes
- Turn the heat off and allow the fish and the fishcakes to cook through in the residual heat from the soup.
- Add the lime juice, garnish with coriander leaves and spring onions