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Hachis of Trevally -Asi Karang
Prep Time
1 hr
Cook Time
45 mins
 

The Hachis of Trevally- Asi Karang-is an ideal family dish that can be eaten either hot served with creole sauce or cold with a green salad.

Course: Main Course
Cuisine: Creole
Keyword: Hachis, Trevally, Fish
Servings: 10 portions
Author: The Creole Melting Pot
Ingredients
  • 700 g trevally fillets,  cleaned, skinned and all bones removed
  • 6 tbsp sifted plain flour
  • 3 tbsp breadcrumbs
  • 3 eggs
  • 3 tbsp vegetable oil
  • 1 large onion, grated or finely chopped
  • ½ tbsp crushed garlic
  • ½ tbsp crushed ginger
  • 2 sprigs thyme- chopped
  • 1 bunch Chives-chopped
  • 2 sprigs parsley -chopped 
  • ½ tsp cracked black pepper 
  • 2 tsp salt 
Instructions

  1. Rinse the trevally fillets, and pat dry. (note 1)

  2. Remove the skin and bones, if any.

  3. Chop the trevally very finely with a heavy knife or a cleaver and transfer in a medium size bowl. (note 2)

  4. Grate or finely chop your onion and add it to the chopped fish.

  5. Add the oil, thyme, garlic and ginger and eggs and mix thoroughly using your hand or a spatula/ wooden spoon.( note 3)

  6. Once you have mixed the eggs, carefully add the breadcrumbs and sifted flour, salt and pepper and mix thoroughly.

  7. Heat your oven to about 180°c.

  8. Oil the inner sides of a medium size baking tray , approximately 20cm long, 10cmwide and 4 cm deep, and transfer mixture into it.

  9. Bake for about 45minutes. The loaf is done when inserted knife comes out clean.

  10. Once cooked, remove from heat and allow to cool. ( note 4)

  11. Remove the hachis from the baking tray and slice thickly. Hachis is traditionally served with rougaille sauce or rougay and served with plain boiled rice. Prepare a serving dish and add a little of the rougaille sauce at the bottom. Place the slices of the hachis on top. Serve extra rougaille sauce separately.

  12. The Hachis can also be served cold with any salad of your choice and keeps well, wrapped in a fridge for a few days.

Recipe Notes
  1. Not any fish can be used for a hachis . Oily fish is preferred because the oil give a moist result, and this is why we have used the Bludger Trevally in this recipe because it is a fish that has an oily flesh and minimal bones. Most fish in the grouper family can also be used.
  2. You may choose to use a hand mincer if you have one or an electric one, but it may not be worth the effort because you will have to spend time washing the mincer attachments afterwards. You may also end up with a very finely minced paste which will give give a product that resembles more of a pâté than a ‘hachis’ (which is chopped)!’
  3. The eggs are used as a binder and to help prevent the hachis from falling apart after cooking.
  4. If you slice the Hachis when it is still hot it may crumble
  5. Hachis can be sliced the next day and shallow fried for a few minutes on both sides and used in a sandwich. The shallow frying amplifies the flavour of the hachis. Try it and you will not regret it.