Vietnamese Hake with Beefsteak Club Malbec Rosé


4 Hake fillets or a similar fish, like cod or sea bass (about 150 grams each)
2 tbsp Olive oil
8 tablespoons soy sauce
3 Limes
1 Red chilli, chopped
1 Cucumber
1 tablespoon chopped green onions (scallions)
1 Handful of fresh mint, chopped
Salt and pepper, to taste

Here’s How

In a small bowl, whisk together the soy sauce, the juice of 2 limes, chilli, and mint.

Pat the fish fillets dry with paper towels, season with a little oil, salt and pepper on
both sides.

Heat a large non stick frying pan over medium-high heat.

Once hot, carefully place the fish fillets, skin side down, into the frying pan.

Cook the fillets for about 5-6 minutes on the skin side until they become crispy and
golden brown.

Flip the fillets and cook for an additional 2-3 minutes on the flesh side.

Meanwhile, cut the cucumber longways in half, then remove the seeds with a

Cut the cucumber into 1/2cm slices and place in a bowl with the chopped spring
onions and the juice of 1 lime, this will pickle them lightly while keeping the crunch
of the cucumber.

Remove the fish fillets from the pan and transfer them to a serving platter or
individual plates with the pickled cucumber.

Drizzle the soy dressing over the cooked fish fillets, making sure to coat them

Garnish the fish with additional chopped Spring onions.


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