eCook Meal
Thai Green Hake Fillet
with coconut cream, peas & brown basmati rice
It’s that beloved Thai curry, with a shot of lean, clean protein from a whole melt-in-your-mouth hake fillet. It is pan-fried until crisp, then steeped in a creamy sauce of veggies and spices, and finally flecked with cashews and fresh basil.
Serving guide
Choose your portion size.
BUBBLE IT UP
Place the rinsed rice in a pot. Submerge in 300ml of salted water and cover. Once boiling, reduce the heat and simmer for 25-30 minutes. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up.
LET'S PREP!
Boil the kettle. Place the cashews in a deep pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan on completion, roughly chop when cool. In a shallow bowl, combine ⅓ of the curry paste with 1 tsp of oil and seasoning. Pat the hake dry with paper towel. Gently coat the flesh side with the paste and set aside to marinate until frying. Dilute the stock with 65ml of boiling water.
CURRYNATION
Separate the leaves of the trimmed pak choi, rinse and finely slice the stems. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. Place a pot over a medium heat with a drizzle of oil. When hot, fry the pak choi stems for 2-3 minutes until slightly softened. Add in the grated Ginger and mix in the sliced Chilli and remaining curry paste (both to taste). Fry for 30-60 seconds until fragrant, shifting constantly. Pour in the coconut cream and diluted stock, and stir until well incorporated. Bring to a simmer and cook for 4-5 minutes until slightly thickened, stirring occasionally.
CRISPY & GOLDEN
Return the pan to a medium-high heat with a drizzle of oil. When hot, place the hake in the pan skin-side down, reserving any remaining marinade in the bowl. Fry for 3-4 minutes until crispy. Flip and fry for another 2 minutes until golden but not cooked through. Remove from the heat and set aside.
GREENERY
Once the sauce has thickened, place the hake in the sauce flesh side down and pour in any remaining marinade to taste. Allow to simmer for 3-4 minutes until cooked through. Add in the pak choi leaves, peas, pickled peppers and mix through for 2-3 minutes until the pak choi leaves are wilted and the veggies are warmed through. On completion, season to taste and remove from the heat.
YUMMY!
Plate up some rice and cover in Thai curry sauce. Top with the hake and toasted cashews. Garnish with the sliced basil and any remaining Chilli if you’d like. Yum!
BUBBLE IT UP!
Place the rinsed rice in a pot. Submerge in 500ml of salted water and cover. Once boiling, reduce the heat and simmer for 25-30 minutes. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up.
LET'S PREP!
Boil the kettle. Place the cashews in a deep pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan on completion, roughly chop when cool. In a shallow bowl, combine ⅓ of the curry paste with 2 tsp of oil and seasoning. Pat the hake dry with paper towel. Gently coat the flesh side with the paste and set aside to marinate until frying. Dilute the stock with 125ml of boiling water.
CURRYNATION
Separate the leaves of the trimmed pak choi, rinse and finely slice the stems. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. Place a pot over a medium heat with a drizzle of oil. When hot, fry the pak choi stems for 3-4 minutes until slightly softened. Add in the grated Ginger and mix in the sliced Chilli and remaining curry paste (both to taste). Fry for 30-60 seconds until fragrant, shifting constantly. Pour in the coconut cream and diluted stock, and stir until well incorporated. Bring to a simmer and cook for 5-7 minutes until slightly thickened, stirring occasionally.
CRISPY & GOLDEN
Return the pan to a medium-high heat with a drizzle of oil. When hot, place the hake in the pan skin-side down, reserving any remaining marinade in the bowl. Fry for 3-4 minutes until crispy. Flip and fry for another 2 minutes until golden but not cooked through. Remove from the heat and set aside.
GREENERY
Once the sauce has thickened, place the hake in the sauce flesh side down and pour in any remaining marinade to taste. Allow to simmer for 4-5 minutes until cooked through. Add in the pak choi leaves, peas, pickled peppers and mix through for 2-3 minutes until the pak choi leaves are wilted and the veggies are warmed through. On completion, season to taste and remove from the heat.
YUMMY!
Plate up some rice and cover in Thai curry sauce. Top with the hake and toasted cashews. Garnish with the sliced basil and any remaining Chilli if you’d like. Yum!
BUBBLE IT UP!
Place the rinsed rice in a pot. Submerge in 700ml of salted water and cover. Once boiling, reduce the heat and simmer for 25-30 minutes. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up.
LET'S PREP!
Boil the kettle. Place the cashews in a large, deep pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan on completion, roughly chop when cool. In a shallow bowl, combine ⅓ of the curry paste with 1 tbsp of oil and seasoning. Pat the hake dry with paper towel. Gently coat the flesh side with the paste and set aside to marinate until frying. Dilute the stock with 200ml of boiling water.
CURRYNATION
Separate the leaves of the trimmed pak choi, rinse and finely slice the stems. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. Place a pot over a medium heat with a drizzle of oil. When hot, fry the pak choi stems for 4-5 minutes until slightly softened. Add in the grated Ginger and mix in the sliced Chilli and remaining curry paste (both to taste). Fry for 30-60 seconds until fragrant, shifting constantly. Pour in the coconut cream and diluted stock, and stir until well incorporated. Bring to a simmer and cook for 7-8 minutes until slightly thickened, stirring occasionally.
CRISPY & GOLDEN
Return the pan to a medium-high heat with a drizzle of oil. When hot, place the hake in the pan skin-side down, reserving any remaining marinade in the bowl. Fry for 3-4 minutes until crispy. Flip and fry for another 2 minutes until golden but not cooked through. Remove from the heat and set aside.
GREENERY
Once the sauce has thickened, place the hake in the sauce flesh side down and pour in any remaining marinade to taste. Allow to simmer for 5-6 minutes until cooked through. Add in the pak choi leaves, peas, pickled peppers and mix through for 2-3 minutes until the pak choi leaves are wilted and the veggies are warmed through. On completion, season to taste and remove from the heat.
YUMMY!
Plate up some rice and cover in Thai curry sauce. Top with the hake and toasted cashews. Garnish with the sliced basil and any remaining Chilli if you’d like. Yum!
Line-caught Hake Fillets - 3
Brown Basmati Rice - 225ml
Vegetable Stock - 30ml
Cashew Nuts - 45g
Thai Green Curry Paste - 45ml
Pickled Bell Peppers - 150g
Fresh Ginger - 30g
Fresh Chillies - 2
Coconut Cream - 300ml
Pak Choi - 300g
Fresh Basil - 15g
Peas - 150g
BUBBLE IT UP
Place the rinsed rice in a pot. Submerge in 800ml of salted water and cover. Once boiling, reduce the heat and simmer for 25-30 minutes. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up.
LET'S PREP!
Boil the kettle. Place the cashews in a large, deep pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan on completion, roughly chop when cool. In a shallow bowl, combine ⅓ of the curry paste with 1½ tbsp of oil and seasoning. Pat the hake dry with paper towel. Gently coat the flesh side with the paste and set aside to marinate until frying. Dilute the stock with 250ml of boiling water.
CURRYNATION
Separate the leaves of the trimmed pak choi, rinse and finely slice the stems. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. Place a pot over a medium heat with a drizzle of oil. When hot, fry the pak choi stems for 4-5 minutes until slightly softened. Add in the grated Ginger and mix in the sliced Chilli and remaining curry paste (both to taste). Fry for 30-60 seconds until fragrant, shifting constantly. Pour in the coconut cream and diluted stock, and stir until well incorporated. Bring to a simmer and cook for 7-8 minutes until slightly thickened, stirring occasionally.
CRISPY & GOLDEN
Return the pan to a medium-high heat with a drizzle of oil. When hot, place the hake in the pan skin-side down, reserving any remaining marinade in the bowl. Fry for 3-4 minutes until crispy. Flip and fry for another 2 minutes until golden but not cooked through. Remove from the heat and set aside.
GREENERY
Once the sauce has thickened, place the hake in the sauce flesh side down and pour in any remaining marinade to taste. Allow to simmer for 5-6 minutes until cooked through. Add in the pak choi leaves, peas, pickled peppers and mix through for 2-3 minutes until the pak choi leaves are wilted and the veggies are warmed through. On completion, season to taste and remove from the heat.
YUMMY!
Plate up some rice and cover in Thai curry sauce. Top with the hake and toasted cashews. Garnish with the sliced basil and any remaining Chilli if you’d like. Yum!
Line-caught Hake Fillets - 4
Brown Basmati Rice - 300ml
Vegetable Stock - 40ml
Cashew Nuts - 60g
Thai Green Curry Paste - 60ml
Pickled Bell Peppers - 200g
Fresh Ginger - 40g
Fresh Chillies - 2
Coconut Cream - 400ml
Pak Choi - 400g
Fresh Basil - 20g
Peas - 200g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R230.29
for 4 servings · R57.57 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
-
Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
-
Vegetable Stock needs 40 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 8% of packR3.20
-
Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
-
Fresh Basil needs 20 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 5% of packR3.75
-
Brown Basmati Rice needs 300 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
-
Cashew Nuts needs 60 gCashew Nut Chicken 400 g 400 g at R109.99 · 15% of packR16.50
-
Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R44.99 · 2.0× packsR89.98
-
Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
Not in the Woolies basket — source these elsewhere:
- Line-caught Hake Fillets
- Thai Green Curry Paste
- Pickled Bell Peppers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Thai Green Hake Fillet?
The preparation time for Thai Green Hake Fillet with coconut cream, peas & brown basmati rice is between 20 and 40 minutes.
What is the total time required to make Thai Green Hake Fillet with coconut cream, peas & brown basmati rice?
The total time required to make Thai Green Hake Fillet with coconut cream, peas & brown basmati rice is between 40 and 60 minutes.
How many servings does Thai Green Hake Fillet provide?
4 servings
What are the main ingredients in Thai Green Hake Fillet?
Brown Basmati Rice, Cashew Nut, Chilli, Coconut Cream, Fish, Fresh Basil, Ginger, Line-caught Hake Fillets, Pak Choi, Pea, Pickled Bell Peppers, Thai Green Curry Paste, Vegetable Stock
What is the nutritional information of Thai Green Hake Fillet?
Calories: 772, Carbs: 87 grams, Fat: grams, Protein: 35.7 grams, Sugar: 15.7 grams, Salt: 2432 grams
How do I prepare Thai Green Hake Fillet?
LET'S PREP!: Boil the kettle. Place the cashews in a deep pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan on completion, roughly chop when cool. In a shallow bowl, combine ⅓ of the curry paste with 2 tsp of oil and seasoning. Pat the hake dry with paper towel. Gently coat the flesh side with the paste and set aside to marinate until frying. Dilute the stock with 125ml of boiling water. YUMMY!: Plate up some rice and cover in Thai curry sauce. Top with the hake and toasted cashews. Garnish with the sliced basil and any remaining chilli if you’d like. Yum! BUBBLE IT UP!: Place the rinsed rice in a pot. Submerge in 500ml of salted water and cover. Once boiling, reduce the heat and simmer for 25-30 minutes. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up. GREENERY: Once the sauce has thickened, place the hake in the sauce flesh side down and pour in any remaining marinade to taste. Allow to simmer for 4-5 minutes until cooked through. Add in the pak choi leaves, peas, pickled peppers and mix through for 2-3 minutes until the pak choi leaves are wilted and the veggies are warmed through. On completion, season to taste and remove from the heat. CRISPY & GOLDEN: Return the pan to a medium-high heat with a drizzle of oil. When hot, place the hake in the pan skin-side down, reserving any remaining marinade in the bowl. Fry for 3-4 minutes until crispy. Flip and fry for another 2 minutes until golden but not cooked through. Remove from the heat and set aside. CURRYNATION: Separate the leaves of the trimmed pak choi, rinse and finely slice the stems. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. Place a pot over a medium heat with a drizzle of oil. When hot, fry the pak choi stems for 3-4 minutes until slightly softened. Add in the grated ginger and mix in the sliced chilli and remaining curry paste (both to taste). Fry for 30-60 seconds until fragrant, shifting constantly. Pour in the coconut cream and diluted stock, and stir until well incorporated. Bring to a simmer and cook for 5-7 minutes until slightly thickened, stirring occasionally.
What should be prepared from my kitchen to make Thai Green Hake Fillet?
Brown Basmati Rice, Cashew Nut, Chilli, Coconut Cream, Fish, Fresh Basil, Ginger, Line-caught Hake Fillets, Pak Choi, Pea, Pickled Bell Peppers, Thai Green Curry Paste, Vegetable Stock
How many calories does Thai Green Hake Fillet have?
772 calories
How much fat content does Thai Green Hake Fillet have?
grams