Green goodness fit for a goddess! Everyone’s favourite curry with a shot of freshness from melt-in-your-mouth hake fillet, cooked in a curry sauce of green beans, ginger, and garlic. Finished with flecks of cashew nuts and fresh basil.
Steamy Thai Green Hake
Steamy Thai Green Hake
with fluffy jasmine rice, toasted cashews & fresh basil
Hands on Time: 25 - 35 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Cashew Nuts
- Coconut Cream
- Fish
- Fresh Basil
- Fresh Chilli
- Fresh Ginger
- Green Beans
- Hake Fillet
- Jasmine Rice
- Thai Green Curry Paste
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
PERFECT JASMINE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MARINATE THE HAKE & PREP THE STOCK
Boil the kettle. In a shallow dish, combine one third of the curry paste with 1 tsp of oil and some seasoning. Pat the hake dry with some paper towel and place in the dish. Gently coat in the paste and set aside to marinate until frying. Dilute the stock with 65ml of boiling water and set aside for step 4.
CREAMY TOASTED CASHEWS
Place a nonstick pan over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
MAKE THE CURRY SAUCE
Place a pot over a medium heat with a drizzle of oil. When hot, add in the grated ginger and 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 the paste has been incorporated into the liquid. Bring to a simmer and allow to cook for 4-5 minutes until slightly thickened, stirring occasionally.
WHILE THE SAUCE IS SIMMERING…
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 dish. Fry for 2-3 minutes until crispy. Flip and fry for another 2 minutes until golden but not cooked through. Remove from the heat and set aside in the pan. Once the sauce has thickened, add the sliced green beans and cook for 2-3 minutes until al dente, stirring occasionally. Submerge the par-cooked hake in the sauce (along with any remaining marinade to taste) and allow to simmer for 3-4 minutes until cooked through. On completion, season to taste and remove from the heat.
THAI GREEN GOODNESS!
Plate up some fluffy jasmine rice and cover in spoonfuls of Thai curry sauce. Top with the flakey hake and scatter over the chopped, toasted cashews. Garnish with the sliced basil and any remaining fresh chilli if you’d like. Well done, Chef!
Jasmine Rice - 100ml
Thai Green Curry Paste - 15ml
Vegetable Stock - 5ml
Hake Fillet - 1
Cashew Nuts - 15g
Fresh Chilli - 1
Fresh Ginger - 10g
Coconut Cream - 100ml
Green Beans - 100g
Fresh Basil - 5g
PERFECT JASMINE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MARINATE THE HAKE & PREP THE STOCK
Boil the kettle. In a shallow dish, combine one third of the curry paste with 2 tsp of oil and some seasoning. Pat the hake dry with some paper towel and place in the dish. Gently coat in the paste and set aside to marinate until frying. Dilute the stock with 125ml of boiling water and set aside for step 4.
CREAMY TOASTED CASHEWS
Place a nonstick pan over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
MAKE THE CURRY SAUCE
Place a pot over a medium heat with a drizzle of oil. When hot, add in the grated ginger and 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 the paste has been incorporated into the liquid. Bring to a simmer and allow to cook for 5-7 minutes until slightly thickened, stirring occasionally.
WHILE THE SAUCE IS SIMMERING…
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 dish. Fry for 2-3 minutes until crispy. Flip and fry for another 2 minutes until golden but not cooked through. Remove from the heat and set aside in the pan. Once the sauce has thickened, add the sliced green beans and cook for 3-4 minutes until al dente, stirring occasionally. Submerge the par-cooked hake in the sauce (along with any remaining marinade to taste) and allow to simmer for 4-5 minutes until cooked through. On completion, season to taste and remove from the heat.
THAI GREEN GOODNESS!
Plate up some fluffy jasmine rice and cover in spoonfuls of Thai curry sauce. Top with the flakey hake and scatter over the chopped, toasted cashews. Garnish with the sliced basil and any remaining fresh chilli if you’d like. Well done, Chef!
Jasmine Rice - 200ml
Thai Green Curry Paste - 30ml
Vegetable Stock - 10ml
Hake Fillet - 2
Cashew Nuts - 30g
Fresh Chilli - 1
Fresh Ginger - 20g
Coconut Cream - 200ml
Green Beans - 200g
Fresh Basil - 10g
PERFECT JASMINE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MARINATE THE HAKE & PREP THE STOCK
Boil the kettle. In a shallow dish, combine one third of the curry paste with 2 tsp of oil and some seasoning. Pat the hake dry with some paper towel and place in the dish. Gently coat in the paste and set aside to marinate until frying. Dilute the stock with 125ml of boiling water and set aside for step 4.
CREAMY TOASTED CASHEWS
Place a nonstick pan over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
MAKE THE CURRY SAUCE
Place a pot over a medium heat with a drizzle of oil. When hot, add in the grated ginger and 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 the paste has been incorporated into the liquid. Bring to a simmer and allow to cook for 5-7 minutes until slightly thickened, stirring occasionally.
WHILE THE SAUCE IS SIMMERING…
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 dish. Fry for 2-3 minutes until crispy. Flip and fry for another 2 minutes until golden but not cooked through. Remove from the heat and set aside in the pan. Once the sauce has thickened, add the sliced green beans and cook for 3-4 minutes until al dente, stirring occasionally. Submerge the par-cooked hake in the sauce (along with any remaining marinade to taste) and allow to simmer for 4-5 minutes until cooked through. On completion, season to taste and remove from the heat.
THAI GREEN GOODNESS!
Plate up some fluffy jasmine rice and cover in spoonfuls of Thai curry sauce. Top with the flakey hake and scatter over the chopped, toasted cashews. Garnish with the sliced basil and any remaining fresh chilli if you’d like. Well done, Chef!
Jasmine Rice - 200ml
Thai Green Curry Paste - 30ml
Vegetable Stock - 10ml
Hake Fillet - 2
Cashew Nuts - 30g
Fresh Chilli - 1
Fresh Ginger - 20g
Coconut Cream - 200ml
Green Beans - 200g
Fresh Basil - 10g
PERFECT JASMINE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MARINATE THE HAKE & PREP THE STOCK
Boil the kettle. In a shallow dish, combine one third of the curry paste with 1 tbsp of oil and some seasoning. Pat the hake dry with some paper towel and place in the dish. Gently coat in the paste and set aside to marinate until frying. Dilute the stock with 250ml of boiling water and set aside for step 4.
CREAMY TOASTED CASHEWS
Place a large, nonstick pan over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
MAKE THE CURRY SAUCE
Place a large pot over a medium heat with a drizzle of oil. When hot, add in the grated ginger and 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 the paste has been incorporated into the liquid. Bring to a simmer and allow to cook for 7-8 minutes until slightly thickened, stirring occasionally.
WHILE THE SAUCE IS SIMMERING…
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 dish. Fry for 2-3 minutes until crispy. Flip and fry for another 2 minutes until golden but not cooked through. Remove from the heat and set aside in the pan. Once the sauce has thickened, add the sliced green beans and cook for 4-5 minutes until al dente, stirring occasionally. Submerge the par-cooked hake in the sauce (along with any remaining marinade to taste) and allow to simmer for 5-6 minutes until cooked through. On completion, season to taste and remove from the heat.
THAI GREEN GOODNESS!
Plate up some fluffy jasmine rice and cover in spoonfuls of Thai curry sauce. Top with the flakey hake and scatter over the chopped, toasted cashews. Garnish with the sliced basil and any remaining fresh chilli if you’d like. Well done, Chef!
Jasmine Rice - 400ml
Thai Green Curry Paste - 60ml
Vegetable Stock - 20ml
Hake Fillet - 4
Cashew Nuts - 60g
Fresh Chilli - 2
Fresh Ginger - 40g
Coconut Cream - 400ml
Green Beans - 400g
Fresh Basil - 20g
Woolies Products in this dish
