Fried hake in spices with chilled bean salad

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 473, total fat 16 G., saturated fats 2 G., proteins 39 G., carbohydrates 46 G., fiber 14 G., cholesterol 80 mg, sodium 355 mg, sugar 5 G.

Ethiopian berbere seasoning adds a wonderfully African flavor to simple fried hake. Rub the fish with the seasoning, adding a touch of smoked paprika for a more intense campfire flavor, and pan-fry until crispy on both sides. Serve the savory fish with lime wedges, fresh herbs, and a chilled mixed bean salad, whose texture, coolness, and sweet-tart flavor will soften the heat of the hake.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 pieces of hake, 180 g each, with skin
2 tablespoons white wine vinegar
0.5 tsp honey
0.5 tsp cayenne pepper
2 tbsp + 1 tsp olive oil
1 ear of corn, kernels removed
1 can (430g) of canned mixed beans, rinsed
1 stalk of celery, finely diced
2 tablespoons thinly sliced basil + leaves for serving
2 tbsp. l. coarsely chopped parsley
1 tsp coarsely chopped oregano
1 and 1/4 tsp. berbere seasonings *
Lime wedges for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cod, white beans, corn, celery, oregano, basil

Cooking the dish according to the recipe:

In a small bowl, combine the vinegar, honey, 1 tablespoon of olive oil, and salt to taste. In a large bowl, combine the corn, beans, celery, basil, parsley, and oregano. Mix all ingredients together and toss with the dressing. Season with salt and pepper to taste. Refrigerate until ready to serve.
Combine berbere seasoning, 1 tablespoon olive oil, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Brush the entire surface of the hake fillet with the oil mixture.

Berbere seasoning *

1 teaspoon coriander
1/2 tsp ground cloves
3 tbsp. l. smoked paprika
2 tbsp paprika
1 tbsp. ground ginger
1 tbsp granulated garlic
1 tbsp dried basil
1 tsp ground white pepper (see note)
1/2 tbsp cinnamon
1/2 tbsp ground nutmeg
1/2 tbsp. l. fenugreek
1 teaspoon cumin
1 teaspoon cardamom
1 tbsp dried chili pepper
1/2 cup cayenne pepper

Mix all ingredients and store in an airtight container for up to 3 months.

Note

Toast the peppercorns in a frying pan over low heat for a few minutes. Then cool and grind in a coffee grinder.

Heat a nonstick frying pan over medium heat. Add the remaining 1 teaspoon of olive oil and swirl the pan to coat the entire surface. Place the fish skin-side down and cook until cooked through, about 4 minutes per side. Serve immediately with lime wedges, basil leaves, and chilled bean salad.