Asian-steamed hake

Courtesy Brad Ball

“I absolutely love to cook fish this way! Hake is the most underrated fish. We always think of it as those tiny frozen tasteless fillets from the supermarket. When it’s fresh, it’s wonderfully delicate. It can really handle been given some serious flavours.”


  • 4 hake fillets, about 190g each and at least 2cm thick, not the frozen ones, fresh from a fish monger
  • 4 large spring onions, sliced
  • 1 thumb sized piece of ginger, peeled and sliced into match sticks
  • 1 chilli, seeds removed and sliced into match sticks
  • 1 red onion, sliced
  • Hand full fresh coriander, washed
  • 1 stick of lemon grass, cut into 4
  • 8 pieces tenderstem broccoli
  • 4 tablespoons of fish sauce
  • 2 teaspoons of sesame oil
  • 200 ml of dry white wine


  • To make the steaming pouches you will need 4 equal pieces of foil about 60 cm long.
  • Fold it in half and then in half again. Give three of the edges a 1cm seam leaving the one end open to form a pocket
  • Divide all the ingredients among the four foil pockets and then close them tightly by folding seams over double to avoid any leakage.
  • Place the packs into and oven on a tray at 180°C and bake for 15 minutes. Remove from the oven and rest for 5 minutes.
  • Place the contents of the bag into a bowl with some steamed rice and a good squeeze of fresh lime juice.