Romy Gill’s Fish in Kasundi and Haze sauce
Celebrity chef Romy Gill has teamed up with Thatchers to create deliciously comforting recipes that blend her signature Indian flavours with our famous Somerset cider.
This fresh and zingy dish is a great crowd pleaser and goes beautifully with sourdough for a rustic supper or salad or rice for a main meal.
- Ingredients
- Method
- Gallery
Ingredients
- 5 pieces of hake weighing around 125g
- 30ml of sunflower or rapeseed oil
- 3 green parts of the spring onions, chopped
Ingredients for marinating the fish
- 2 tsp black mustard seeds
- 2 large garlic cloves, peeled and roughly chopped
- 20g ginger, peeled and roughly chopped
- ½ tsp ground turmeric
- 1 tsp salt
- 1-2 small green chillies (bird’s eye or similar heat)
- 50ml Thatchers Haze Cider
- 2 tsp of rapeseed oil
- Place all the ingredients for the marinade (mustard seeds, garlic, ginger, turmeric, slat, chillies, cider and oil) into a food processor and blitz into a smooth paste.
- Apply the paste evenly over the fish and let it marinade for 5 minutes at room temperature, or 10 minutes in the fridge.
- Heat oil in a frying pan over high heat. Once hot, place the marinated fish skin-side down and cook until the skin is golden and crispy.
- Carefully turn the fish over and cook for another 4-5 minutes, or until the fish is cooked through.
- While cooking, keep spooning the hot oil from the pan over the fish to ensure it cooks evenly and stays moist.
- Once cooked, serve immediately with a delicious glass of Thatchers Haze and sprinkle with spring onions (green parts).
