eCook Meal
Steamy Thai Green Hake
with fluffy jasmine rice, toasted cashews & fresh basil
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R172.57
for 4 servings · R43.14 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
-
Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
-
Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
-
Fresh Chilli needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Hake Fillet needs 4Sparkling Natural Spring Water 500 ml R12.99 · whole pack (size can't be divided)R12.99
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Cashew Nuts needs 60 gCashew Nut Chicken 400 g 400 g at R109.99 · 15% of packR16.50
-
Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
-
Fresh Basil needs 20 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 5% of packR3.75
-
Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
Not in the Woolies basket — source these elsewhere:
- Thai Green Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Steamy Thai Green Hake?
The preparation time for Steamy Thai Green Hake with fluffy jasmine rice, toasted cashews & fresh basil is between 25 and 35 minutes.
What is the total time required to make Steamy Thai Green Hake with fluffy jasmine rice, toasted cashews & fresh basil?
The total time required to make Steamy Thai Green Hake with fluffy jasmine rice, toasted cashews & fresh basil is between 40 and 50 minutes.
How many servings does Steamy Thai Green Hake provide?
4 servings
What are the main ingredients in Steamy Thai Green Hake?
Cashew Nut, Chilli, Coconut Cream, Fish, Fresh Basil, Ginger, Green Beans, Hake, Jasmine Rice, Thai Green Curry Paste, Vegetable Stock
What is the nutritional information of Steamy Thai Green Hake?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Steamy Thai Green Hake?
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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Steamy Thai Green Hake?
Cashew Nut, Chilli, Coconut Cream, Fish, Fresh Basil, Ginger, Green Beans, Hake, Jasmine Rice, Thai Green Curry Paste, Vegetable Stock
How many calories does Steamy Thai Green Hake have?
calories
How much fat content does Steamy Thai Green Hake have?
grams