Spice fried hake with cucumber raita and coriander salad

Mike Robinson's spiced fish, cooling cucumber Raita and coriander salad makes a top-notch main meal in next to no time
By Mike Robinson
Spice fried hake with cucumber raita and coriander salad
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 1/2 tsp cayenne pepper
  • 1/2 red chillies
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp coriander seeds
  • zest of 1 limes
  • 2 hake steaks
  • 2 tbsp olive oil

For the raita:

  • bunch of coriander, plus roots finely chopped
  • 200 ml plain yogurt
  • 1/2 cucumber, diced
  • small bunch of fresh mint, chopped
  • juice of 1 limes

For the coriander, mint and red onion salad:

  • bunch of fresh coriander
  • 1 red onion, finely sliced
  • small bunch of fresh mint
  • juice of 1 limes
  • light olive oil
  • 1 sweet red chilli, finely sliced


1. Pound the cayenne pepper, red chilli, cumin, paprika, coriander seeds and lime together in a pestle and mortar until the mixture forms a paste and rub this into the hake steaks.

2. Heat the oil in a frying pan over a moderate heat and fry the hake for 5 minutes on each side.

3. Meanwhile, make the Raita. Mix the coriander, yoghurt, cucumber, mint and lime together and set aside.

4. To make the salad, place the coriander, red onion and mint into a bowl and mix together. Add the lime juice and olive oil, and toss together. Scatter the sliced chilli over the top.

5. To serve, spoon some of the Raita over the hake, and pile up the salad on the side.

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