Ingredients
2 thick white fillets of hake (about 160g each)
360g cherry vine tomatoes, halved
6 banana shallots, peeled and quartered (or could be smaller shallots if preferred for oven baking bit)
2 large long red chillies, deseeded and chopped small
half a stalk of lemon grass, chopped
2 cloves of garlic, chopped
35ml neutral oil
1 tbsp dark brown sugar
juice of half a lime (tbsp lime juice)
5g chives and 30g salted peanuts for garnish plus extra lime juice
rice
Method
Heat the oven to 220C (200C fan).
Whizz chillies, 2 shallots, 60g tomatoes, lemon grass, garlic, sugar, lime juice and 20ml oil and some salt until smooth - this is the sambal.
Stir the rest of the oil together with the rest of the shallots and onions and tip into a roasting tin, spread out to one layer. Cook for 10 minutes.
Remove from oven, turn oven down to 200C (180C fan) and nestle the fish fillets in amongst the vegetables - spread sambal thickly over the top and stir the rest into the vegetables around the fish. Cook for 18 minutes (if very thick), 15 minutes (if thin). (Cook the rice.)
Serve with rice and the garnish scattered over the top.