I’m sure it’s obvious that I’m not a big meat lover. Don’t get me wrong I love a good burger but I rarely cook meat for myself. As a result I tend to eat a lot of seafood.

My favorite fish is hake and I’ll eat it in any way, shape or form. I’ve taught myself to adapt my palette to steamed fish because I find I can get carried away with oils in the week if I’m not careful. As a rule I also don’t use coconut oil. Visit @mayuribhawan on Instagram to find out why.

This recipe is as simple as they come. I don’t season my fish in any way. But I flavour the hell out of the onion, tomato, and pepper concoction. The flavours are simple and really fresh.

Ingredients for 1 meal

1 lime/lemon (I used lime)

2 hake medallions

1 pepper

1 brown onion

1/2 punnet of cherry tomatoes

1 tsp crushed garlic

about a tbsp of fresh thyme/ 1 tsp of dried thyme

a few sprigs of coriander

salt, pepper

1 finger of butter (try not to substitute this ingredient)

chillie flakes/peri-peri

Method

1. Start with your vegetables. Heat a heavy based pan, add sliced onion and let it brown to a medium colour.

2. Dice 1/2 a pepper and chuck into pan with your crushed garlic.

3. Give it a good stir and let it cook for about 2-3 minutes. When you see the water draw from the peppers add your cherry tomatoes.

4. Start steaming your fish now. In a proper steamer it will take 15 minutes. If you steaming in the microwave it should be around 4-5 minutes. As a tip, if you don’t have a steamer, add your fish to a microwave-proof container and add in about 1/4 cup of cold water. When you cover the container don’t fully seal the lid. Your fish will steam perfectly.

5. Go back to your pan and season your onion mixture with salt, pepper, peri-peri and the juice of 1/2 lime.

6. Add your butter and keep tossing your mixture. Take it off the heat, cover and it will cook in its own heat until your fish is done.

7. Garnish with fresh coriander and squeeze the rest of the lime over your meal.