Smoky Lime Hake with Sukuma Wiki Bean Relish and Crisp Maize Cakes

Season the fish

Mix the lime juice, half the lime zest, grated garlic and ginger, coriander, cumin, smoked paprika, 1 tablespoon oil, half the salt and pepper. Rub over the hake and set aside for 10 minutes while preparing the rest.

Timer available in cooking mode · 10 min

Prepare the maize cake base

Lightly oil a small tray or plate. Keep the remaining lime zest ready for the polenta, and prepare the onion, garlic, ginger, chilli, tomatoes, greens and coriander for the relish.

Set up for non-stick fish

Have a fish slice ready and ensure the griddle or frying pan is clean, thoroughly dry and large enough to leave space between the fillets. Do not move the fish until it releases easily from the hot surface.

Cook and set the maize meal

Bring the water and remaining salt to the boil in a saucepan. Whisk in the polenta and cumin, then cook over a low heat, stirring constantly, until very thick and pulling away from the pan. Stir in the remaining lime zest.

Timer available in cooking mode · 5 min

Shape the cakes

Spread the hot polenta over the oiled tray to a thickness of about 2 cm. Smooth the top, then leave to firm while you make the relish.

Timer available in cooking mode · 10 min

Make the sukuma wiki bean relish

Heat 1 tablespoon oil in a wide frying pan over a medium-high heat. Fry the red onion for 3 minutes, then add the chopped garlic, ginger and green chilli for 1 minute. Add the tomatoes and cook for 2 minutes until juicy but still distinct. Fold in the cannellini beans and spring greens; cook just until the greens wilt. Stir through most of the coriander and a squeeze of lime, then transfer to a warm bowl.

Timer available in cooking mode · 8 min

Fry the maize cakes

Turn the set polenta onto a board and cut into 8 rectangles. Heat 1 tablespoon oil in the wiped-out frying pan over a medium-high heat. Fry the cakes in batches for 3 to 4 minutes per side until deeply golden and crisp-edged, adding a little more oil only if the pan becomes dry.

Timer available in cooking mode · 8 min

Griddle the hake

Heat the remaining oil in a very hot griddle or non-stick frying pan. Lay in the hake fillets, presentation-side down, and press very gently for 10 seconds. Cook without moving for 3 minutes, then turn carefully with a fish slice and cook for 2 to 3 minutes more, until opaque and flaking at the thickest point. Cook in batches if necessary rather than crowding the pan.

Timer available in cooking mode · 6 min

Serve

Divide the warm greens-and-bean relish between four plates. Add two maize cakes and a hake fillet to each, then scatter with the remaining coriander and serve with any remaining lime in wedges.