Marinated fish with root vegetable mash

This recipe is by Hope Malau.

4 hake fillets

MARINADE PASTE
15 ml coriander seeds
2 ml cumin seeds
5 ml ground cinnamon
5 ml ground cloves
5 ml black peppercorns
2 ml cardamom seeds
5 ml turmeric
10 ml dried chilli flakes
8 garlic cloves
10 ml dark brown sugar
15 ml lemon juice
30 ml chopped fresh ginger
30 ml oil

VEGETABLE MASH
1 sweet potato, peeled and diced
3 madumbe, peeled and diced
2 turnips, peeled and diced
2 potatoes, peeled and diced
80 ml cream
2 garlic cloves
30 ml butter
salt and pepper

TO SERVE
30 g broccoli, cooked

Put the fish in a flat, non-metal dish.

Marinade paste: In a hot, dry pan over a medium heat, toast the coriander seeds and cumin seeds until aromatic. Tip into a spice grinder and add the cinnamon, cloves, peppercorns, cardamom seeds, turmeric and chilli flakes. Grind to a fine powder.

In a food processor blitz the spice mix with the garlic, sugar, lemon juice, ginger and oil to a smooth paste.
Cover the fish in the paste and marinate while preparing the mash.
Vegetable mash: Put the diced vegetables in a pot filled with water and slowly bring to the boil. Reduce to a simmer and cook for 25 minutes or until soft.
Drain and add the cream, garlic and butter. Mash to a smooth, lump-free consistency and season with salt and pepper.
Pan-fry the fish for 5-8 minute on each side.
To serve: Spoon the mash onto plates, top with the fish and serve with the broccoli.