This curried baked hake and crispy calamari recipes are hearty enough to earn a place on the Sunday lunch table.
Red curry baked hake
Total time 20–25 min
Butter 2 tbsp
Olive oil 1 tbsp
Red thai curry paste 2 tbsp
Garlic, sliced 4 cloves
Tomato paste 1 tbsp
Sugar 2 tsp
Lemon, juiced and zested 2
Coconut cream or coconut milk 1 can
Hake fillets, skin removed
Salt and coarsely ground black pepper
Fresh coriander, chopped ¼ cup
Asparagus, blanched 1 punnet
Baby spinach, wilted handful
Sesame seeds, toasted 1 tbsp
Radishes, sliced 3–4
1.Preheat the oven to 180°C.
- Heat the butter and oil in a large ovenproof skillet.
- Sauté the curry paste and garlic for 2 minutes.
- Stir through the tomato paste and sugar and cook for 3–4 minutes. Add a splash of water if the paste is dry.
- Stir in the coconut cream or coconut milk and lemon juice.
- Nestle the fish into the sauce, cover with a lid and bake for 12–15 minutes or until cooked through.
- Remove the fish from the oven, season well and top with coriander.
- Serve the hake with wilted greens and garnished with the sesame seeds and fresh radish.
Crispy calamari and watermelon with a mint, lime and chilli salad dressing
Total time 15-20 minutes
For the calamari
Calamari rings or tubesand tentacles, defrosted 500g
Salt and coarsely ground blackpepper
Fresh coriander 2 tbsp
Vegetable oil for frying Cornflour ½ cup
For the dressing
Fresh mint leaves ½ punnet
Fresh coriander leaves ½ punnet
Red chilli, seeds removed 2
Limes, juiced and zested 2
Olive oil ¼ cup
Fresh rocket 2 handfuls
Watermelon, rind removed and cubed ½
Exotic tomato medley, halved 1 punnet
Spring onion, thinly sliced 2
- Pat down the calamari with kitchen paper to remove excess moisture.
- In a bowl, toss the calamari with the seasoning and coriander.
- Heat the oil in a large pan.
- Dip the calamari into the cornflour, shake off any excess and shallow or deep-fry in hot oil for about 3–4 minutes or until cooked through and golden. Drain on kitchen paper.
- Blitz the mint, coriander, chilli, lime zest, lime juice and olive oil until it reaches the consistency of a dressing. Season well.
- Arrange the rocket in a serving bowl and top with the watermelon, tomatoes and spring onion. Sca er over the crispy calamari.
- Drizzle the salad with the dressing just before serving and toss through to coat.
Also read: Roast salmon with red-wine butter and leeks