Barbecued Cumin Crust Hake With A Creamy Tomato And Onions Sauce

This is currently my favourite way to serve hake!

Hake with a tomato and onion sauce

Hake served with homemade chapati

Hake is such a lovely meaty white fish. It is a great alternative to cod and works so well on the barbecue.

This is quite an easy recipe. The sauce can be made a day or so in advance and then warmed up just before serving. I usually do make it in advance so that all I have to do is barbecue the fish for a few minutes and serve.

It’s worth noting that this recipe tastes just as good cooked in a frying pan. This is good to know given the miserable, rainy Winter we’ve had this year in the UK.

Serves 4


4 x 200g hake fillets with the skin on. (I get mine filleted and delivered fresh from Delish Fish.)
1 tablespoon olive oil
1 tablespoon white cumin seeds

For the sauce
3 tablespoons rapeseed oil or olive oil
2 large white onions – finely chopped
2 tennis ball sized tomatoes – finely chopped
1 tablespoon garlic paste (Blend 4 cloves of garlic with a little water into a paste)
1 tablespoon ginger paste (Blend 1 inch ginger with a little water into a paste)
2 tablespoon curry powder – My homemade recipe is here
1 teaspoon red chilli powder
1 tablespoon tomato puree
2 tablespoons double cream
Juice of one lime
Salt and pepper to taste


Heat the oil over medium heat in a large wok or pan.

Add the finely chopped onions and allow them to cook slowly for about 20 minutes.

Now add the chopped tomatoes and fry for a further ten minutes.

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Pour in the ginger and garlic pastes and the curry powder and chilli powder. Stir to combine.

Now add the tomato paste and cream and whisk it all together. The sauce should be quite smooth. If you prefer a smoother sauce, use a blender.

Just before serving, add the lime juice and add salt and pepper to taste.

For the Hake

Rub the hake steaks with a little olive oil and press the cumin seeds into the flesh.

Build a charcoal fire or heat up your gas barbecue.

When the grill is good and hot, place the hake steaks on it skin side down.

Let the fish cook half way through and then flip them over. The cumin seeds should form a nice crust as the fish cooks through.

To Serve

Heat up the sauce. Place the hake fillets on four warmed plates and spoon the sauce over them.

An extra squeeze or two of the lime juice almost always takes this recipe to the next level.

I like to serve the barbecued hake with homemade chapatis but plain white rice is equally as nice.

Disclaimer:The hake used in this recipe was sent to me free of charge to try by Delish Fish. It is part of Delish Fish’s Summer BBQ pack.

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