I saw a fish dish somewhat similar to this on a cooking show and knew I had to try and replicate it somehow, using our most commonly available local fish. The result? Poached hake in a fragrant coconut and lime broth, dotted with paprika butter for a touch of smoky warmth.
This is my first foray into fancier food, but at heart this is a simple dish, made with staples any keto cook would have on hand. I served it with a crunchy, zesty side salad of mixed greens, marinated mushrooms, sliced radishes, chopped almonds, and a few slices of sweet baby peppers, finished with olive oil and, of course, lime.
It’s the kind of meal that feels both comforting and fresh: tender fish, softly sweet pumpkin, and a light broth that ties everything together. It’s also delicious.
Poached Hake with Lime, Coconut & Paprika Butter
A delicious keto dish — comforting yet fresh, with tender hake medallions, softly sweet pumpkin, and a fragrant coconut-lime broth.
Ingredients
For the Hake:
- 6 frozen hake medallions, about 450 g total
- 2 Tbsp coconut oil
- ¾ cup full-cream coconut milk
- zest and juice of 1 lime
- ¼ tsp red pepper flakes, or to taste
- salt, to taste
For the Paprika Butter:
- 1½ Tbsp butter, just melted ✦
- ¼ tsp smoked paprika ✦
- pinch of salt
- a squeeze of lime juice
For the Pumpkin:
- 1½ – 2 cups pumpkin, cubed
- pinch of salt
To Serve:
- sliced spring onion, chives, or fresh coriander
- extra lime wedges, or slices
Instructions
For the paprika butter, combine the butter with smoked paprika, salt, and a squeeze of lime juice. Set aside.
Steam or microwave the pumpkin cubes until just tender — they should hold their shape easily. Set aside.
Warm the coconut oil in a wide pan with the coconut milk, lime zest, lime juice, and chili. When the liquid is barely simmering, slide in the frozen hake medallions. Cover and poach gently over low heat for about 15 minutes, turning halfway through, until the fish flakes easily. If your pan is small, cook in two batches using the same broth.
Lift out the hake carefully and keep warm. Add the cooked pumpkin cubes to the poaching broth and let them warm through for a minute or two. Taste and adjust seasoning with salt or lime.
To serve, spoon the pumpkin and a little of the fragrant broth into shallow bowls. Nestle the hake on top and dot each piece with a little paprika butter. Garnish with spring onion or coriander and a few slices or wedges of lime.
Notes
✦Dairy-free option: The paprika butter can be replaced with paprika oil. Warm 1 tablespoon coconut oil or light olive oil with ¼ teaspoon smoked paprika and a small squeeze of lime. Let it infuse gently off the heat, then drizzle over the fish just before serving.
✦ Use smoked paprika for a mellow, comforting warmth that deepens the lime and coconut flavours — it’s what makes this dish feel quietly luxurious.
If you prefer a creamier broth, whisk in a little extra coconut milk at the end. Adjust the chili to taste — just enough for warmth without overpowering the delicate fish.
The recipe scales easily. For six hake medallions (about 450 g), the quantities in this post work perfectly.
Leftovers reheat beautifully the next day — spoon a little of the broth over the fish to keep it tender.
Serves: 2 - 3
Nutrition (estimated):
(Based on the full recipe made with 450 g hake medallions, ¾ cup full-cream coconut milk, 1½ Tbsp butter, and 1½–2 cups pumpkin)
2 servings: 460 kcal | 39.5 g fat | 7.4 g net carbs | 2.6 g fibre | 28.6 g protein
3 servings: 305 kcal | 26.3 g fat | 4.9 g net carbs | 1.7 g fibre | 19 g protein