Cornish Hake Recipe

Prepare fillets

Pat the Cornish hake fillets dry with paper towel. Lightly score the skin side if skin-on. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Marinate

Brush both fillets with 2 tbs kecap manis, 1 tsp soy sauce and 1 tsp rice wine. Let rest at room temperature for 10 minutes so the glaze penetrates and the fish comes slightly toward room temperature.

Sear

Heat a nonstick or stainless skillet over medium-high heat and add 2 tsp vegetable oil. When oil shimmers, place hake fillets skin-side down if applicable. Press gently for 20 seconds to prevent curling. Cook skin-side down for 2.5–3 minutes until golden and crisp, then flip and cook 1–1.5 minutes on the flesh side until just cooked through (internal temp ~55–58°C / 131–136°F) depending on thickness. Remove to a warm plate and tent loosely with foil.

Prepare carrot pickle

Julienne or use a peeler to make fine carrot ribbons to total about 1/2 cup. In a small bowl combine 1 tsp rice vinegar, 1/4 tsp sugar and 1/8 tsp salt; stir until dissolved. Toss carrot with the pickling liquid and let sit for at least 5 minutes (can be longer while you finish the dish). This brightens and softens the carrot.

Warm XO sauce & prepare ginger

Peel and finely julienne or matchstick 1 inch of fresh ginger (about 1–2 tbs). In a small saucepan or in the pan used for fish over low heat, add 1 tsp neutral oil and 3 tbs prepared XO sauce. Warm gently 30–45 seconds until fragrant; do not boil. Remove from heat and stir in the ginger so the ginger warms slightly and releases aroma.

Prepare crispy noodles

If using store-bought crispy noodles, break into nest-size portions (about 1/2 cup per plate). If frying your own dried thin wheat noodles: heat 1 cup neutral oil in a small pot to 180°C (350°F). Working in small batches, fry a small handful of dried noodles until puffed and crisp (about 15–30 seconds). Drain on paper towel and season lightly with a tiny pinch of salt. Use about 1 cup total for two plates.

Finish aromatics

Thinly slice 1 spring onion on the bias into fine rounds and toss with 1/2 tsp sesame oil and 1 tsp neutral oil. This releases aroma and lightly seasons the garnish.

Plate

To assemble each small plate: place a small nest of crispy noodles in the center. Lay a hake fillet gently on top of the nest. Spoon 1.5 tbs warmed XO sauce and ginger over the fish (divide equally between the two fillets). Arrange a small pile of pickled carrot alongside or atop the fish. Scatter dressed spring onion over the fish and noodles. Finish with a quick squeeze of lime if using and a final drop (very small) of sesame oil around the dish for aroma.

Serve

Serve immediately so the crispy noodles remain crunchy under the warm fish and sauce.