Hake with Exotic Mango and Peanut Sauce 👨‍🍳🍷

Hake with Exotic Mango and Peanut Sauce 👨‍🍳🍷

Ingredients

• 1 package of Hake Medallions

• 1 lime

• Coconut oil and olive oil to taste

• 1 small onion

• 1 clove of garlic

• Salt and pepper to taste

• Curry, cumin and ginger powder to taste

• 400 ml mango pulp

• 200 ml coconut milk

• Fresh chili and cilantro to taste

• 3 tbsp peanuts

• Basmati rice, cardamom and dates to taste

Preparation

An aromatic and captivating recipe, where the hake medallions gain an exotic touch with mango, coconut and spices, balanced by the mild sweetness of the rice with dates.

Ideal for

Those seeking a different and flavorful meal, with fish and spices, perfect for varying everyday dishes.

Preparing the hake medallions

Thaw the hake medallions and drizzle with lemon juice. Set aside for a few minutes.

Sautéing the aromatic base

In a tall, wide non-stick skillet, heat 2 tablespoons of coconut oil with 1 tablespoon of olive oil. Soften the chopped onion and garlic.

Browning the fish

Add the drained hake medallions, season with salt, and sauté for 1 to 2 minutes on each side over medium-high heat. Remove the medallions to a plate and keep warm, leaving the onion and sauce in the skillet.

Preparing the mango and coconut sauce

Add the curry, cumin, ginger, and freshly ground black pepper to the sautéed mixture. Stir over medium-high heat for 1 to 2 minutes to combine the aromas well. Add the mango pulp and coconut milk, season with salt, and stir well.

Cooking the medallions in the sauce

Return the medallions to the sauce and cook for about 10 to 12 minutes, turning halfway through.

Finishing the dish

Turn off the heat, add the thinly sliced ​​fresh chili pepper (optional), and sprinkle generously with cilantro and coarsely chopped roasted peanuts.

Preparing the basmati rice with dates

Cook the basmati rice in salted water with 3 crushed cardamom pods. At the end, remove the cardamom pods, add the chopped dates, and mix well.

Serving

Serve the hake medallions with the basmati rice with dates, finishing with more cilantro and chopped peanuts.