Spicy Chermoula Fish


Spicy Chermoula Fish
Course: Main Course
Servings: 4
  • 600g Frozen Hake – cut into big chunks
  • Stir! it up Chermoula Sauce 100g
  • 1 TBS Olive Oil
  • 1 Tin (400ml) Coconut milk
  • Salt & Pepper
  1. Heat the oil in a saucepan

  2. Reconstitute Chermoula sauce with coconut milk in a large saucepan as per instructions

  3. 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)

Recipe Notes

Serve on Rice or Couscous with fresh coriander and salad.

Chef's tip: Substitute equal quantities of fish for chicken or Vegetables.