Spicy Chermoula Fish
- 600g Frozen Hake – cut into big chunks
- Stir! it up Chermoula Sauce 100g
- 1 TBS Olive Oil
- 1 Tin (400ml) Coconut milk
- Salt & Pepper
Heat the oil in a saucepan
Reconstitute Chermoula sauce with coconut milk in a large saucepan as per instructions
Add frozen fish to the sauce and simmer uncovered until the fish is just cooked about 15 – 20 minutes. (Thinner fillets or unfrozen fish will take less time to cook)
Serve on Rice or Couscous with fresh coriander and salad.
Chef's tip: Substitute equal quantities of fish for chicken or Vegetables.