Piri Piri Hake with Sweet Potato Fries and Naked Slaw: Recipe

Piri Piri Hake

Piri Piri doesn’t just have to be on chicken you know (sorry Nando’s). Inspired by the flavours of portugal we looked at bringing the taste to seafood, and create an easy midweek dinner.

The recipe below creates enough seasoning for a few dishes, just pop into an airtight pot and add to your spice shelf. The spice rub is meant to have depth of flavour, rather than just heating up your tastebuds, though of course you can add more chilli if you desire.

Sweet potato fries have become so popular in the past few years but can be tricky to perfect at home. We have found the trick is to have a non stick baking tray rather than using tin foil as the sugars from the sweet potato can stick to it. Equally you need to ensure that they aren’t sticking together on the tray as otherwise you will have a bowl of soggy fries and no one wants that.

We used hake in this recipe as it was in season at the time and it came in our Fishbox, however you could use this rub on any similar white fish like pollock, ling or if you really have to, cod.

Piri Piri Hake

Ingredients (serves two):

Spice rub (makes enough for four to six portions depending on how much you like your spice!).

  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of cayenne
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of crushed black pepper

Additional ingredients:

  • 2 hake fillets
  • 1 sweet potato
  • 1 teaspoon of olive oil
  • 1/4 red cabbage
  • 1 carrot
  • 2 spring onions
  • 1 lime
  • Salt and pepper to season


  1. Preheat the oven to 200C.
  2. Start off by peeling your sweet potato and chopping into wedges. Put on a non stick baking tray (as per the above) and dress in olive oil, salt and pepper.
  3. Put into the oven for 15 minutes whilst you prep the additional ingredients.
  4. Finely shred the red cabbage, carrots and spring onion and place in a bowl. Squeeze the juice of one lime over the vegetables and a pinch of salt and pepper. Mix well and set aside.
  5. Now make the piri piri spice mix by combining all of the ingredients in a bowl.
  6. In another bowl add the hake fillets, a teaspoon of olive oil and 2 teaspoons of the spice mix. You want the fish to be covered but not overdone in the mix – a light dusting works well.
  7. Place the hake on another non stick baking tray and add to the oven after the sweet potato has had 15 minutes. When doing so flip the sweet potato to allow other edges to crisp up.
  8. Bake for a further 10 minutes. You want the fish to have just cooked through and still be moist.
  9. Serve alongside the naked slaw.


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