Thai Green Hake Fillet

It’s a signature Thai green curry with hake on a bed of fragrant basmati rice. Melt-in-your-mouth hake fillet is fried until crisp, then steeped in a creamy sauce of veggies & spices, and sprinkled with pickled peppers, fresh chilli and bright basil.

Thai Green Hake Fillet

with fluffy white basmati rice

4.5

Hands on Time: 15 - 20 minutes

Overall Time: 30 - 35 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Thai Green Hake Fillet
  1. GREEN MEANS GO

    Boil the kettle. Rinse the rice and place in a pot over medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat, add the Peas and steam for 10 minutes. Drain if necessary and fluff up with a fork.

  2. HOOKED ON HAKE

    Pat the hake dry with paper towel and season. Place a pot over medium heat with a drizzle of oil. When hot, add the hake, skin-side down, and fry for 2 minutes per side until browned but not cooked through. Remove from the pot.

  3. CREAMY DREAMY CURRY

    Dilute the stock with 150ml of boiling water. Peel and grate the ginger. Return the pot to a medium-high heat with a drizzle of oil. When hot, add the grated ginger and the curry paste (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the diluted stock and the Coconut Cream. Reduce the heat and simmer for 8-10 minutes until slightly reduced.

  4. FRAGRANT FRIENDS

    While the curry is simmering, trim and rinse the Pak Choi. Cut the leaves in half lengthways. Pick and rinse the basil. Drain the pickled peppers and roughly slice. Deseed and roughly slice the chilli.

  5. FINAL FLAIR

    When the curry has 3-4 minutes remaining, add the browned hake and the Pak Choi leaves. Season to taste.

  6. CURRY UP & EAT!

    Make a bed of the fluffy rice & Peas. Top with the hake and the silky green curry. Scatter over the sliced peppers and the sliced chilli (to taste). Garnish with the picked basil leaves. Good job, Chef!

  1. GREEN MEANS GO

    Boil the kettle. Rinse the rice and place in a pot over medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat, add the Peas and steam for 10 minutes. Drain if necessary and fluff up with a fork.

  2. HOOKED ON HAKE

    Pat the hake dry with paper towel and season. Place a pot over medium heat with a drizzle of oil. When hot, add the hake, skin-side down, and fry for 2 minutes per side until browned but not cooked through. Remove from the pot.

  3. CREAMY DREAMY CURRY

    Dilute the stock with 300ml of boiling water. Peel and grate the ginger. Return the pot to a medium-high heat with a drizzle of oil. When hot, add the grated ginger and the curry paste (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the diluted stock and the Coconut Cream. Reduce the heat and simmer for 8-10 minutes until slightly reduced.

  4. FRAGRANT FRIENDS

    While the curry is simmering, trim and rinse the Pak Choi. Cut the leaves in half lengthways. Pick and rinse the basil. Drain the pickled peppers and roughly slice. Deseed and roughly slice the chilli.

  5. FINAL FLAIR

    When the curry has 3-4 minutes remaining, add the browned hake and the Pak Choi leaves. Season to taste.

  6. CURRY UP & EAT!

    Make a bed of the fluffy rice & Peas. Top with the hake and the silky green curry. Scatter over the sliced peppers and the sliced chilli (to taste). Garnish with the picked basil leaves. Good job, Chef!

  1. GREEN MEANS GO

    Boil the kettle. Rinse the rice and place in a pot over medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat, add the Peas and steam for 10 minutes. Drain if necessary and fluff up with a fork.

  2. HOOKED ON HAKE

    Pat the hake dry with paper towel and season. Place a pot over medium heat with a drizzle of oil. When hot, add the hake, skin-side down, and fry for 2 minutes per side until browned but not cooked through. Remove from the pot.

  3. CREAMY DREAMY CURRY

    Dilute the stock with 450ml of boiling water. Peel and grate the ginger. Return the pot to a medium-high heat with a drizzle of oil. When hot, add the grated ginger and the curry paste (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the diluted stock and the Coconut Cream. Reduce the heat and simmer for 10-12 minutes until slightly reduced.

  4. FRAGRANT FRIENDS

    While the curry is simmering, trim and rinse the Pak Choi. Cut the leaves in half lengthways. Pick and rinse the basil. Drain the pickled peppers and roughly slice. Deseed and roughly slice the chillies.

  5. FINAL FLAIR

    When the curry has 4-5 minutes remaining, add the browned hake and the Pak Choi leaves. Season to taste.

  6. CURRY UP & EAT!

    Make a bed of the fluffy rice & Peas. Top with the hake and the silky green curry. Scatter over the sliced peppers and the sliced chilli (to taste). Garnish with the picked basil leaves. Good job, Chef!

  1. GREEN MEANS GO

    Boil the kettle. Rinse the rice and place in a pot over medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat, add the Peas and steam for 10 minutes. Drain if necessary and fluff up with a fork.

  2. HOOKED ON HAKE

    Pat the hake dry with paper towel and season. Place a pot over medium heat with a drizzle of oil. When hot, add the hake, skin-side down, and fry for 2 minutes per side until browned but not cooked through. Remove from the pot.

  3. CREAMY DREAMY CURRY

    Dilute the stock with 600ml of boiling water. Peel and grate the ginger. Return the pot to a medium-high heat with a drizzle of oil. When hot, add the grated ginger and the curry paste (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the diluted stock and the Coconut Cream. Reduce the heat and simmer for 10-12 minutes until slightly reduced.

  4. FRAGRANT FRIENDS

    While the curry is simmering, trim and rinse the Pak Choi. Cut the leaves in half lengthways. Pick and rinse the basil. Drain the pickled peppers and roughly slice. Deseed and roughly slice the chillies.

  5. FINAL FLAIR

    When the curry has 4-5 minutes remaining, add the browned hake and the Pak Choi leaves. Season to taste.

  6. CURRY UP & EAT!

    Make a bed of the fluffy rice & Peas. Top with the hake and the silky green curry. Scatter over the sliced peppers and the sliced chilli (to taste). Garnish with the picked basil leaves. Good job, Chef!

Frequently Asked Questions

What is the preparation time for Thai Green Hake Fillet?

The preparation time for Thai Green Hake Fillet with fluffy white basmati rice is between 15 and 20 minutes.

What is the total time required to make Thai Green Hake Fillet with fluffy white basmati rice?

The total time required to make Thai Green Hake Fillet with fluffy white basmati rice is between 30 and 35 minutes.

How many servings does Thai Green Hake Fillet provide?

4 servings

What are the main ingredients in Thai Green Hake Fillet?

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, White Basmati Rice

What is the nutritional information of Thai Green Hake Fillet?

Calories: 540, Carbs: 75 grams, Fat: grams, Protein: 29.9 grams, Sugar: 9.7 grams, Salt: 2034 grams

How do I prepare Thai Green Hake Fillet?

GREEN MEANS GO: Boil the kettle. Rinse the rice and place in a pot over medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat, add the peas and steam for 10 minutes. Drain if necessary and fluff up with a fork. HOOKED ON HAKE: Pat the hake dry with paper towel and season. Place a pot over medium heat with a drizzle of oil. When hot, add the hake, skin-side down, and fry for 2 minutes per side until browned but not cooked through. Remove from the pot. FRAGRANT FRIENDS: While the curry is simmering, trim and rinse the pak choi. Cut the leaves in half lengthways. Pick and rinse the basil. Drain the pickled peppers and roughly slice. Deseed and roughly slice the chilli. FINAL FLAIR: When the curry has 3-4 minutes remaining, add the browned hake and the pak choi leaves. Season to taste. CURRY UP & EAT!: Make a bed of the fluffy rice & peas. Top with the hake and the silky green curry. Scatter over the sliced peppers and the sliced chilli (to taste). Garnish with the picked basil leaves. Good job, Chef! CREAMY DREAMY CURRY: Dilute the stock with 300ml of boiling water. Peel and grate the ginger. Return the pot to a medium-high heat with a drizzle of oil. When hot, add the grated ginger and the curry paste (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the diluted stock and the coconut cream. Reduce the heat and simmer for 8-10 minutes until slightly reduced.

What should be prepared from my kitchen to make Thai Green Hake Fillet?

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, White Basmati Rice

How many calories does Thai Green Hake Fillet have?

540 calories

How much fat content does Thai Green Hake Fillet have?

grams

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