Plank-Cooked Hake with Kale, Lime and Coriander Slaw

OVERVIEW

Quick, simple but packed with flavour, this is a perfect dish for a fuss-free alfresco family dinner. To cook the fish, we’ve used Alder Cooking Planks. Placed on a grid directly over the coals, the naturally non-stick wood infuses the hake with an aromatic, gently smoky flavour. The planks also double as serving plates, which means less washing up!

MAKE THE PICKLE AND SLAW

Place the sliced red onion into the sherry vinegar and leave for around 15 minutes to soften and lightly pickle.

To make the slaw, mix the mayonnaise, kale, coriander, garlic, lime juice and a pinch of Cornish sea salt.

SET UP YOUR EGG

Set up your EGG for direct cooking with the Stainless Steel Grid in place. Target temperature is at 180°C-200°C.

Soak two Alder Cooking Planks in water for 15 minutes.

Lay the lime slices across the planks and place the hake portions on top, two per plank. Drizzle lightly with rapeseed oil and season with sea salt.

COOK THE FISH

Place the planks onto the grid and cook for approximately 15 minutes, until the fish is just cooked through and beginning to flake.

During the final couple of minutes of cooking, spoon over a little of the pickled onion, including some of the pickling vinegar. Finish with a light seasoning of Tajín.

Remove from the EGG place on the table with the fish still on the planks, taking care as they will still be very hot.

SERVE FAMILY-STYLE

Serve family-style with the baby gem leaves, kale slaw and lime wedges. Spoon a little slaw into a baby gem leaf, topped with flakes of hake and a few slices of the pickled onion. Finish with the reserved coriander leaves and an extra squeeze of lime if desired and then tuck in with your hands.