Preparation

• 1
  First prepare the sauce ingredients. Deseed the chilli, peel the ginger and chop both finely. Chop the spring onions finely too. Squeeze the juice from the lime.
• 2
  Season the hake well with salt and pepper then place, skin down, into the heated oil in a small frying pan. Cook for 4-5 minutes, until the skin is browned, then carefully turn over and cook the other side for a similar amount of time, until the fish is translucent and will flake easily.
• 3
  Meanwhile, make the sauce. Cut the butter into small pieces and add to the chilli, ginger [about a teaspoonful], sweet chilli sauce and 30 ml of cold water in a small saucepan. Heat together until boiling. Pour in half of the lime juice, add the spring onions and simmer gently for 2-3 minutes. Taste and add more lime juice or sweet chilli sauce if you need to
• 4
  adjust it to your taste.
• 5
  Pour over the two pieces of hake and garnish with chopped coriander and black pepper.
• 6
  Trim the broccoli and cut into equal sized pieces. [You can use any green vegetables, asparagus is good if you have it.]
• 7
  Peel the garlic and ginger and chop both very finely.
• 8
  Steam the vegetables for 2 minutes.
• 9
  Heat the oil in a wok, add the garlic and ginger and stir for 30 seconds, then toss in the steamed vegetables, sesame seeds and a little salt and quickly stir fry, for just a minute. Serve immediately with the fish.