I have just started a new shift at work and I had to think smart to save time. 

This recipe is so quick. I’ve also opted to use frozen hake medallions so if you have fresh fish, I recommend poaching your fish for nothing over 5-7 minutes. The flavours in this meal are very simple. There’s thyme, fresh ginger and garlic, some red chili flakes, and a squeeze of lemon. I have learned that the best meals are simple flavours and a lot of love. 

Ingredients

4 hake medallions

1/2 tsp red chili flakes

2 cloves of garlic, chopped up finely

1 tsp fresh ginger, grated

sprigs of fresh thyme

1 cup coconut milk (I use the lite version)

1 tsp quinoa flour to thicken the sauce (you can use whatever flour you have, just not coconut or any nut flour)

16 cherry tomatoes

salt and cracks of black pepper to taste

Method

1. Heat oil on medium-high heat.

2. Add tomatoes, chili flakes, garlic, ginger, and thyme to the oil and fry until there is a nice sear on the tomatoes. This takes about 1-2 minutes.

3. Pour in coconut milk and salt to taste.

4. Add frozen hake to the liquid and poach for 10 minutes. You will want to lower the heat to a simmer and cover the pot.

5. Uncover the pot, turn the heat off and season with cracks of black pepper.

6. Stir in the flour on the sides of the pot to thicken the sauce. This will happen quickly and when it does, remove the pot from the stove and cover it.

7. Let it rest for 2 minutes before serving.