bohemianwanderer – This roasted hake with sambal and tomatoes is designed to serve two people and delivers bold flavors in a short cooking time. Preparation takes about fifteen minutes, while cooking requires approximately twenty-five minutes. The dish combines oven-roasted vegetables, tender white fish, and a vibrant chilli-based sauce. It is best served immediately with hot white rice.
Begin by heating the oven to 220°C, or 200°C with a fan setting, equivalent to 425°F or gas mark seven. Place the halved cherry vine tomatoes and quartered echalion shallots into a roasting tin that holds them in a single layer. Drizzle with neutral oil and sprinkle with sea salt flakes. Toss thoroughly to ensure even coating, then spread the mixture evenly across the tin.
Roast the tomatoes and shallots for ten minutes. During this time, they will begin to soften and release their juices. The roasting process enhances their natural sweetness and creates a flavorful base for the fish. Avoid overcrowding the tin to ensure even caramelisation.
While the vegetables are roasting, prepare the sambal. Place the deseeded red chillies, cherry tomatoes, chopped lemongrass, shallots, garlic cloves, sea salt flakes, neutral oil, palm sugar, and lime juice into a high-speed blender. Blend until the mixture becomes smooth and thin, similar in consistency to single cream. Taste the sauce and adjust seasoning with additional salt if necessary.
After the tomatoes and shallots have roasted for ten minutes, reduce the oven temperature to 200°C, or 180°C fan, equivalent to 390°F or gas mark six. Remove the roasting tin from the oven. Using the back of a spoon, create two shallow wells in the tomato mixture to accommodate the hake fillets.
Baking the Hake and Final Assembly
Place one hake fillet into each well, ensuring the fish sits securely among the vegetables. Spoon two to three tablespoons of the sambal over each fillet, spreading it evenly across the surface. Stir the remaining sambal into the surrounding tomato and shallot mixture to distribute the flavor throughout the dish.
Return the roasting tin to the oven and bake until the hake is just cooked through. Thick fillets will require approximately eighteen minutes, while thinner pieces may need about fifteen minutes. The fish should be opaque and flake easily with gentle pressure. Avoid overcooking to maintain moisture and tenderness.
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Once cooked, remove the tin from the oven and taste the sauce. Adjust with additional salt or a squeeze of lime juice if desired. The balance should combine heat, sweetness, and acidity.
Scatter the roughly chopped salted peanuts evenly over the dish to add texture and contrast. Sprinkle the finely sliced chives across the top for freshness and color. Serve the roasted hake and vegetables directly from the tin or transfer carefully to plates.
