What are the main ingredients in Vietnamese Hake & Lemongrass Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Paper Towel

What is the nutritional information of Vietnamese Hake & Lemongrass Rice?

Calories: 721, Carbs: 82 grams, Fat: grams, Protein: 34.1 grams, Sugar: 4.6 grams, Salt: 1666 grams

How do I prepare Vietnamese Hake & Lemongrass Rice?

INFUSION: Cut the root end off the lemongrass and peel off the outer tougher leaves. Use a bottle to bruise the lemongrass, then slice in half lengthways. Place in a pot along with ½ the sliced ginger and the coconut milk. Place over medium-high heat and bring to the boil. Remove from the heat and set aside to infuse for 10 minutes. RICE: Return the infused coconut milk to medium heat. Add the rinsed rice and 200ml of salted water. Pop on the lid and bring to a boil. Reduce the heat and simmer for 10 minutes. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork. Remove and discard the lemongrass and ginger slices. PREP: Peel and thinly slice the garlic. Rinse and pick the coriander. Deseed and thinly slice the chilli. Slice the spring onions into thin strips. Cut the strips into thirds. Trim the ends off the pak choi. Separate the trimmed pak choi and rinse well. Slice the pak choi leaves in half lengthways. Slice the stems into bite-sized pieces. YUMMY!: Plate up the fragrant lemongrass rice and the pak choi. Side with the steamed fish on its plate. Enjoy! HERBS: Place a pan over medium heat with a splash of water and some salt. Add the pak choi stems and sauté for 30 seconds until wilted. Add the pak choi leaves and sauté for 30 seconds. Remove from the pan, drain, and toss through the remaining sesame oil. When the hake is done, carefully remove the plate from the pot. Keeping the fish on the plate, pour over the soy sauce. Top the hake with the sliced spring onion, the picked coriander, and the sliced chilli (to taste). Place a small pan over medium-high heat with 2 tbsp of oil. Heat for 1-2 minutes until hot. When hot, carefully pour the oil over the hake and let the herbs sizzle! FISH: Fill a pot with 2cm water. Roll and scrunch a piece of tinfoil into a long, thick cylinder. Coil the cylinder into a circle. Place the tinfoil circle into the water - the water should not go above the tinfoil. Set aside. Make a bed of the remaining ginger and the sliced garlic on a heat-proof plate (that can fit in the pot). Pat the hake dry with paper towel. Coat in ½ the sesame oil and seasoning. Place the hake on top of the ginger and garlic, skin-side down. Put the plate on top of the tinfoil in the pot and place over medium heat. Bring to a simmer. Cover with the lid and steam for 10-12 minutes until the hake is cooked through.

What should be prepared from my kitchen to make Vietnamese Hake & Lemongrass Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Paper Towel

Vietnamese Hake & Lemongrass Rice

Beautiful hake fillets are steamed on a bed of fresh ginger and garlic, then topped with soy sauce, aromatic herbs & hot oil to release their fragrance. Served with fluffy & flavourful lemongrass-infused rice and pak choi. Is your mouth watering yet?

Vietnamese Hake & Lemongrass Rice

with pak choi, ginger & fresh coriander

Hands on Time: 20 - 30 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Coconut Milk
Fish
Fresh Chilli
Fresh Chillies
Fresh Coriander
Fresh Ginger
Garlic Clove
Garlic Cloves
Jasmine Rice
Lemongrass Stick
Lemongrass Sticks
Line-caught Hake Fillet
Line-caught Hake Fillets
Low-Sodium Soy Sauce
Pak Choi
Sesame Oil
Spring Onion
Spring Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tinfoil
Paper Towel

Photo of Vietnamese Hake & Lemongrass Rice

Serves 1

INFUSION
Cut the root end off the lemongrass and peel off the outer tougher leaves. Use a bottle to bruise the lemongrass, then slice in half lengthways. Place in a pot along with ½ the sliced ginger and the coconut milk. Place over medium-high heat and bring to the boil. Remove from the heat and set aside to infuse for 10 minutes.
PREP
Peel and thinly slice the garlic. Rinse and pick the coriander. Deseed and thinly slice the chilli. Slice the spring onion into thin strips. Cut the strips into thirds. Trim the ends off the pak choi. Separate the trimmed pak choi and rinse well. Slice the pak choi leaves in half lengthways. Slice the stems into bite-sized pieces.
RICE
Return the infused coconut milk to medium heat. Add the rinsed rice and 100ml of salted water. Pop on the lid and bring to a boil. Reduce the heat and simmer for 10 minutes. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork. Remove and discard the lemongrass and ginger slices.
FISH
Fill a pot with 2cm water. Roll and scrunch a piece of tinfoil into a long, thick cylinder. Coil the cylinder into a circle. Place the tinfoil circle into the water - the water should not go above the tinfoil. Set aside. Make a bed of the remaining ginger and the sliced garlic on a heat-proof plate (that can fit in the pot). Pat the hake dry with paper towel. Coat in ½ the sesame oil and seasoning. Place the hake on top of the ginger and garlic, skin-side down. Put the plate on top of the tinfoil in the pot and place over medium heat. Bring to a simmer. Cover with the lid and steam for 10-12 minutes until the hake is cooked through.
HERBS
Place a pan over medium heat with a splash of water and some salt. Add the pak choi stems and sauté for 30 seconds until wilted. Add the pak choi leaves and sauté for 30 seconds. Remove from the pan, drain, and toss through the remaining sesame oil. When the hake is done, carefully remove the plate from the pot. Keeping the fish on the plate, pour over the soy sauce. Top the hake with the sliced spring onion, the picked coriander, and the sliced chilli (to taste). Place a small pan over medium-high heat with 1 tbsp of oil. Heat for 1-2 minutes until hot. When hot, carefully pour the oil over the hake and let the herbs sizzle!
YUMMY!
Plate up the fragrant lemongrass rice and the pak choi. Side with the steamed fish on its plate. Enjoy!

Lemongrass Stick - 1
Fresh Ginger - 20g
Coconut Milk - 100ml
Garlic Clove - 1
Fresh Coriander - 4g
Fresh Chilli - 1
Spring Onion - 1
Pak Choi - 200g
Jasmine Rice - 100ml
Line-caught Hake Fillet - 1
Sesame Oil - 10ml
Low Sodium Soy Sauce - 30ml

Download the Recipe

Serves 2

INFUSION
Cut the root end off the lemongrass and peel off the outer tougher leaves. Use a bottle to bruise the lemongrass, then slice in half lengthways. Place in a pot along with ½ the sliced ginger and the coconut milk. Place over medium-high heat and bring to the boil. Remove from the heat and set aside to infuse for 10 minutes.
PREP
Peel and thinly slice the garlic. Rinse and pick the coriander. Deseed and thinly slice the chilli. Slice the spring onions into thin strips. Cut the strips into thirds. Trim the ends off the pak choi. Separate the trimmed pak choi and rinse well. Slice the pak choi leaves in half lengthways. Slice the stems into bite-sized pieces.
RICE
Return the infused coconut milk to medium heat. Add the rinsed rice and 200ml of salted water. Pop on the lid and bring to a boil. Reduce the heat and simmer for 10 minutes. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork. Remove and discard the lemongrass and ginger slices.
FISH
Fill a pot with 2cm water. Roll and scrunch a piece of tinfoil into a long, thick cylinder. Coil the cylinder into a circle. Place the tinfoil circle into the water - the water should not go above the tinfoil. Set aside. Make a bed of the remaining ginger and the sliced garlic on a heat-proof plate (that can fit in the pot). Pat the hake dry with paper towel. Coat in ½ the sesame oil and seasoning. Place the hake on top of the ginger and garlic, skin-side down. Put the plate on top of the tinfoil in the pot and place over medium heat. Bring to a simmer. Cover with the lid and steam for 10-12 minutes until the hake is cooked through.
HERBS
Place a pan over medium heat with a splash of water and some salt. Add the pak choi stems and sauté for 30 seconds until wilted. Add the pak choi leaves and sauté for 30 seconds. Remove from the pan, drain, and toss through the remaining sesame oil. When the hake is done, carefully remove the plate from the pot. Keeping the fish on the plate, pour over the soy sauce. Top the hake with the sliced spring onion, the picked coriander, and the sliced chilli (to taste). Place a small pan over medium-high heat with 2 tbsp of oil. Heat for 1-2 minutes until hot. When hot, carefully pour the oil over the hake and let the herbs sizzle!
YUMMY!
Plate up the fragrant lemongrass rice and the pak choi. Side with the steamed fish on its plate. Enjoy!

Lemongrass Stick - 1
Fresh Ginger - 40g
Coconut Milk - 200ml
Garlic Cloves - 2
Fresh Coriander - 8g
Fresh Chillies - 2
Spring Onions - 2
Pak Choi - 400g
Jasmine Rice - 200ml
Line-caught Hake Fillets - 2
Sesame Oil - 20ml
Low Sodium Soy Sauce - 60ml

Download the Recipe

Serves 3

INFUSION
Cut the root end off the lemongrass and peel off the outer tougher leaves. Use a bottle to bruise the lemongrass, then slice in half lengthways. Place in a pot along with ½ the sliced ginger and the coconut milk. Place over medium-high heat and bring to the boil. Remove from the heat and set aside to infuse for 10 minutes.
PREP
Peel and thinly slice the garlic. Rinse and pick the coriander. Deseed and thinly slice the chilli. Slice the spring onions into thin strips. Cut the strips into thirds. Trim the ends off the pak choi. Separate the trimmed pak choi and rinse well. Slice the pak choi leaves in half lengthways. Slice the stems into bite-sized pieces.
RICE
Return the infused coconut milk to medium heat. Add the rinsed rice and 300ml of salted water. Pop on the lid and bring to a boil. Reduce the heat and simmer for 10 minutes. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork. Remove and discard the lemongrass and ginger slices.
FISH
Fill a pot with 2cm water. Roll and scrunch a piece of tinfoil into a long, thick cylinder. Coil the cylinder into a circle. Place the tinfoil circle into the water - the water should not go above the tinfoil. Set aside. Make a bed of the remaining ginger and the sliced garlic on a heat-proof plate (that can fit in the pot). Pat the hake dry with paper towel. Coat in ½ the sesame oil and seasoning. Place the hake on top of the ginger and garlic, skin-side down. Put the plate on top of the tinfoil in the pot and place over medium heat. Bring to a simmer. Cover with the lid and steam for 10-12 minutes until the hake is cooked through.
HERBS
Place a pan over medium heat with a splash of water and some salt. Add the pak choi stems and sauté for 30 seconds until wilted. Add the pak choi leaves and sauté for 30 seconds. Remove from the pan, drain, and toss through the remaining sesame oil. When the hake is done, carefully remove the plate from the pot. Keeping the fish on the plate, pour over the soy sauce. Top the hake with the sliced spring onion, the picked coriander, and the sliced chilli (to taste). Place a small pan over medium-high heat with 3 tbsp of oil. Heat for 2-3 minutes until hot. When hot, carefully pour the oil over the hake and let the herbs sizzle!
YUMMY!
Plate up the fragrant lemongrass rice and the pak choi. Side with the steamed fish on its plate. Enjoy!

Lemongrass Sticks - 2
Fresh Ginger - 60g
Coconut Milk - 300ml
Garlic Cloves - 3
Fresh Coriander - 12g
Fresh Chillies - 3
Spring Onions - 3
Pak Choi - 600g
Jasmine Rice - 300ml
Line-caught Hake Fillets - 3
Sesame Oil - 30ml
Low Sodium Soy Sauce - 90ml

Download the Recipe

Serves 4

INFUSION
Cut the root end off the lemongrass and peel off the outer tougher leaves. Use a bottle to bruise the lemongrass, then slice in half lengthways. Place in a pot along with ½ the sliced ginger and the coconut milk. Place over medium-high heat and bring to the boil. Remove from the heat and set aside to infuse for 10 minutes.
PREP
Peel and thinly slice the garlic. Rinse and pick the coriander. Deseed and thinly slice the chilli. Slice the spring onions into thin strips. Cut the strips into thirds. Trim the ends off the pak choi. Separate the trimmed pak choi and rinse well. Slice the pak choi leaves in half lengthways. Slice the stems into bite-sized pieces.
RICE
Return the infused coconut milk to medium heat. Add the rinsed rice and 400ml of salted water. Pop on the lid and bring to a boil. Reduce the heat and simmer for 10 minutes. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork. Remove and discard the lemongrass and ginger slices.
FISH
Fill a pot with 2cm water. Roll and scrunch a piece of tinfoil into a long, thick cylinder. Coil the cylinder into a circle. Place the tinfoil circle into the water - the water should not go above the tinfoil. Set aside. Make a bed of the remaining ginger and the sliced garlic on a heat-proof plate (that can fit in the pot). Pat the hake dry with paper towel. Coat in ½ the sesame oil and seasoning. Place the hake on top of the ginger and garlic, skin-side down. Put the plate on top of the tinfoil in the pot and place over medium heat. Bring to a simmer. Cover with the lid and steam for 10-12 minutes until the hake is cooked through.
HERBS
Place a pan over medium heat with a splash of water and some salt. Add the pak choi stems and sauté for 30 seconds until wilted. Add the pak choi leaves and sauté for 30 seconds. Remove from the pan, drain, and toss through the remaining sesame oil. When the hake is done, carefully remove the plate from the pot. Keeping the fish on the plate, pour over the soy sauce. Top the hake with the sliced spring onion, the picked coriander, and the sliced chilli (to taste). Place a small pan over medium-high heat with 4 tbsp of oil. Heat for 2-3 minutes until hot. When hot, carefully pour the oil over the hake and let the herbs sizzle!
YUMMY!
Plate up the fragrant lemongrass rice and the pak choi. Side with the steamed fish on its plate. Enjoy!