Say hello to spicy, creamy, zingy and simply sensational food! Crispy-skinned hake is covered with a spicy yellow curry sauce, which weaves together creamy coconut milk and yellow curry paste for a kick. This is sided with roasted butternut & a refreshing salad.
Sijnn’s Yellow Curry Hake
Sijnn’s Yellow Curry Hake
with roasted butternut, a side salad & a lime dressing
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Butternut
- Coconut Milk
- Cucumber
- Fish
- Fresh Ginger
- Green Leaves
- Lime
- Limes
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Yellow Curry Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
BEGIN WITH Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP STEP
Rinse the green leaves. Cut the lime into wedges. Cut the Cucumber into half-moons. Peel and grate the ginger. Roughly chop the almonds. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HURRY WITH THE CURRY
Place a saucepan over medium heat with a drizzle of oil. When hot, fry the curry paste (to taste) and the grated ginger until fragrant, 2-3 minutes (shifting constantly). Add the coconut milk and simmer until thickened, 2-3 minutes (stirring occasionally). Add a squeeze of Lime juice (to taste) and a sweetener. Cover and set aside. Reheat just before serving.
HERE’S TO HAKE
Return the pan to a medium heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan.
SIMPLE SALAD
In a salad bowl, combine a squeeze of lime juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the green leaves, the Cucumber half-moons, and the toasted almonds.
SATISFY YOUR TASTE BUDS
Plate up the seared hake and spoon over the yellow curry sauce. Side with the roasted Butternut and the tangy lime-dressed salad. Serve with any remaining lime wedges. Well done, Chef!
BEGIN WITH Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP STEP
Rinse the green leaves. Cut the lime into wedges. Cut the Cucumber into half-moons. Peel and grate the ginger. Roughly chop the almonds. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HURRY WITH THE CURRY
Place a saucepan over medium heat with a drizzle of oil. When hot, fry the curry paste (to taste) and the grated ginger until fragrant, 2-3 minutes (shifting constantly). Add the coconut milk and simmer until thickened, 2-3 minutes (stirring occasionally). Add a squeeze of Lime juice (to taste) and a sweetener. Cover and set aside. Reheat just before serving.
HERE’S TO HAKE
Return the pan to a medium heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan.
SIMPLE SALAD
In a salad bowl, combine a squeeze of lime juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the green leaves, the Cucumber half-moons, and the toasted almonds.
SATISFY YOUR TASTE BUDS
Plate up the seared hake and spoon over the yellow curry sauce. Side with the roasted Butternut and the tangy lime-dressed salad. Serve with any remaining lime wedges. Well done, Chef!
BEGIN WITH Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PREP STEP
Rinse the green leaves. Cut the Limes into wedges. Cut the Cucumber into half-moons. Peel and grate the ginger. Roughly chop the almonds. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HURRY WITH THE CURRY
Place a saucepan over medium heat with a drizzle of oil. When hot, fry the curry paste (to taste) and the grated ginger until fragrant, 2-3 minutes (shifting constantly). Add the coconut milk and simmer until thickened, 4-5 minutes (stirring occasionally). Add a squeeze of Lime juice (to taste) and a sweetener. Cover and set aside. Reheat just before serving.
HERE’S TO HAKE
Return the pan to a medium heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan.
SIMPLE SALAD
In a salad bowl, combine a squeeze of lime juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the green leaves, the Cucumber half-moons, and the toasted almonds.
SATISFY YOUR TASTE BUDS
Plate up the seared hake and spoon over the yellow curry sauce. Side with the roasted Butternut and the tangy lime-dressed salad. Serve with any remaining lime wedges. Well done, Chef!
BEGIN WITH Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PREP STEP
Rinse the green leaves. Cut the Limes into wedges. Cut the Cucumber into half-moons. Peel and grate the ginger. Roughly chop the almonds. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HURRY WITH THE CURRY
Place a saucepan over medium heat with a drizzle of oil. When hot, fry the curry paste (to taste) and the grated ginger until fragrant, 2-3 minutes (shifting constantly). Add the coconut milk and simmer until thickened, 5-6 minutes (stirring occasionally). Add a squeeze of Lime juice (to taste) and a sweetener. Cover and set aside. Reheat just before serving.
HERE’S TO HAKE
Return the pan to a medium heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan.
SIMPLE SALAD
In a salad bowl, combine a squeeze of lime juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the green leaves, the Cucumber half-moons, and the toasted almonds.
SATISFY YOUR TASTE BUDS
Plate up the seared hake and spoon over the yellow curry sauce. Side with the roasted Butternut and the tangy lime-dressed salad. Serve with any remaining lime wedges. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Sijnn’s Yellow Curry Hake?
The preparation time for Sijnn’s Yellow Curry Hake with roasted butternut, a side salad & a lime dressing is between 25 and 40 minutes.
What is the total time required to make Sijnn’s Yellow Curry Hake with roasted butternut, a side salad & a lime dressing?
The total time required to make Sijnn’s Yellow Curry Hake with roasted butternut, a side salad & a lime dressing is between 40 and 55 minutes.
How many servings does Sijnn’s Yellow Curry Hake provide?
4 servings
What are the main ingredients in Sijnn’s Yellow Curry Hake?
Almonds, Butternut, Coconut Milk, Cucumber, Fish, Fresh Ginger, Green Leaves, Lime, Limes, Line-caught Hake Fillet, Line-caught Hake Fillets, Yellow Curry Paste
What is the nutritional information of Sijnn’s Yellow Curry Hake?
Calories: 501, Carbs: 41 grams, Fat: grams, Protein: 26.4 grams, Sugar: 8.8 grams, Salt: 795 grams
How do I prepare Sijnn’s Yellow Curry Hake?
BEGIN WITH BUTTERNUT: Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). PREP STEP: Rinse the green leaves. Cut the lime into wedges. Cut the cucumber into half-moons. Peel and grate the ginger. Roughly chop the almonds. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. HURRY WITH THE CURRY: Place a saucepan over medium heat with a drizzle of oil. When hot, fry the curry paste (to taste) and the grated ginger until fragrant, 2-3 minutes (shifting constantly). Add the coconut milk and simmer until thickened, 2-3 minutes (stirring occasionally). Add a squeeze of lime juice (to taste) and a sweetener. Cover and set aside. Reheat just before serving. HERE’S TO HAKE: Return the pan to a medium heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan. SIMPLE SALAD: In a salad bowl, combine a squeeze of lime juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the green leaves, the cucumber half-moons, and the toasted almonds. SATISFY YOUR TASTE BUDS: Plate up the seared hake and spoon over the yellow curry sauce. Side with the roasted butternut and the tangy lime-dressed salad. Serve with any remaining lime wedges. Well done, Chef!
What should be prepared from my kitchen to make Sijnn’s Yellow Curry Hake?
Almonds, Butternut, Coconut Milk, Cucumber, Fish, Fresh Ginger, Green Leaves, Lime, Limes, Line-caught Hake Fillet, Line-caught Hake Fillets, Yellow Curry Paste
How many calories does Sijnn’s Yellow Curry Hake have?
501 calories
How much fat content does Sijnn’s Yellow Curry Hake have?
grams
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