Hake And Coconut Pasta Dinner Recipe

About this recipe

A delightful pescatarian dinner featuring tender hake fillets in a creamy coconut sauce, served over al dente pasta. This dish is seasoned with aromatic herbs and spices for a comforting and flavorful meal.

Ingredients

• 25 g Parsley
• 175 g Lemon - Imported
• 100 g Garlic - Single Clove
• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 200 g Orange Carrot (Gajar)
• 125 g Red Bell Pepper
• 400 ml Klf Coconad Coconut Milk
• 500G Gustora Spaghetti Pasta
• - Surmai
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 40 g On1Y Ginger Powder
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Season 500 g Surmai fillets with 1/2 tsp salt, 1/4 tsp black pepper, the juice of 1 lemon, and 1 minced garlic clove. Let them marinate for 10 minutes.
2. 2. Heat 1 tbsp olive oil in a large saucepan over medium heat. Add 1 finely chopped onion and 1 minced garlic clove, and sauté until softened, about 3-4 minutes.
3. 3. Add the marinated Surmai fillets to the pan and cook for 2-3 minutes on each side until lightly browned. Remove the fish and set aside.
4. 4. In the same pan, add 1 thinly sliced carrot and 1 diced red bell pepper. Cook for 5 minutes until slightly softened. Stir in 1/2 tsp powdered ginger and a pinch of salt.
5. 5. Pour in 400 ml coconut milk and bring to a gentle simmer. Return the Surmai fillets to the pan and cook for another 5 minutes, allowing the flavors to meld.
6. 6. Meanwhile, cook 300 g spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
7. 7. Serve the cooked spaghetti topped with the Surmai and coconut sauce. Garnish with 2 tbsp chopped fresh parsley before serving.