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.
Thai Green Hake Fillet
Thai Green Hake Fillet
with coconut cream, peas & brown basmati rice
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Brown Basmati Rice
- Cashew Nuts
- Coconut Cream
- Fish
- Fresh Basil
- Fresh Chilli
- Fresh Chillies
- Fresh Ginger
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Pak Choi
- Peas
- Pickled Bell Peppers
- Thai Green Curry Paste
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
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!
Line-caught Hake Fillet - 1
Brown Basmati Rice - 75ml
Vegetable Stock - 10ml
Cashew Nuts - 15g
Thai Green Curry Paste - 15ml
Pickled Bell Peppers - 50g
Fresh Ginger - 10g
Fresh Chilli - 1
Coconut Cream - 100ml
Pak Choi - 100g
Fresh Basil - 5g
Peas - 50g
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!
Line-caught Hake Fillets - 2
Brown Basmati Rice - 150ml
Vegetable Stock - 20ml
Cashew Nuts - 30g
Thai Green Curry Paste - 30ml
Pickled Bell Peppers - 100g
Fresh Ginger - 20g
Fresh Chilli - 1
Coconut Cream - 200ml
Pak Choi - 200g
Fresh Basil - 10g
Peas - 100g
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
Woolies Products in this dish
