Arun Kapil shares his recipe for the perfect hake dish, with hispi cabbage and whipped curd.
"I love to add spices to fish – and the whipped curd helps to balance this" – Arun Kapil
- 4 fillets of hake, each 20mm thick, 300g/10.5oz to 350g/12/3oz each, cleaned and skin scored, three even cuts
- 5g/4tsp fresh root turmeric
- 30g/1oz fresh root ginger, both peeled
- 2 green finger chillies
- 2 tablespoon poppy seeds
- 1 tablespoon mustard seeds
- 1 teaspoon sea salt
- 2 tablespoon mustard oil or rapeseed is fine
- Juice of 1½ lemons and zest of ½
- 1 Hispi cabbage, sliced into 4 wedges through the poles, root trimmed
- 2 teaspoon cumin seeds whole
- 200g/7oz cottage cheese
- 1 fat finger chilli, deseeded, finely diced
- Turn your grill to medium hot
- Blitz the spices in a food processor with the salt, oil, juice of 1 lemon and 3 tbsp water. Coat the fillets in the spicy marinade, line a grill pan with foil, give it a rub of oil, place the fillets on skin side up, pop onto a medium rack of the grill and cook for 5 to 7 minutes until the fish is just done. Set aside
- Steam the cabbage wedges, having popped the cumin seeds in the simmering water, until just cooked. Set aside, keep warm.
- In a small bowl using a hand blender or in a small food processor, blitz the cottage cheese with the remaining lemon juice and zest of ½ of lemon to a smooth, whipped consistency, about 5 mins of blitzing. Set aside.
- To serve, place a cabbage wedge, a fillet of sea bass on a warmed plate, then a dollop of whipped curd to the side.
TIP: The hake can be substituted for cod