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
Thai Green Hake Fillet
with fluffy white basmati rice
Hands on Time: 15 - 20 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- 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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
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.
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.
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.
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!
White Basmati Rice - 75ml
Peas - 40g
Fish/" title="View all our recipes with Fish at eCook">Fish/line-caught-hake-fillet/" title="View all our recipes with Line-caught Hake Fillet at eCook">Line-caught Hake Fillet - 1
Vegetable Stock - 10ml
Fresh Ginger - 10g
Thai Green Curry Paste - 10ml
Coconut Cream - 50ml
Pak Choi - 100g
Fresh Basil - 4g
Pickled Bell Peppers - 30g
Fresh Chilli - 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.
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.
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.
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!
White Basmati Rice - 150ml
Peas - 80g
Fish/" title="View all our recipes with Fish at eCook">Fish/line-caught-hake-fillets/" title="View all our recipes with Line-caught Hake Fillets at eCook">Line-caught Hake Fillets - 2
Vegetable Stock - 20ml
Fresh Ginger - 20g
Thai Green Curry Paste - 20ml
Coconut Cream - 100ml
Pak Choi - 200g
Fresh Basil - 8g
Pickled Bell Peppers - 60g
Fresh Chilli - 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.
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.
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.
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.
FINAL FLAIR
When the curry has 4-5 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!
White Basmati Rice - 225ml
Peas - 120g
Fish/" title="View all our recipes with Fish at eCook">Fish/line-caught-hake-fillets/" title="View all our recipes with Line-caught Hake Fillets at eCook">Line-caught Hake Fillets - 3
Vegetable Stock - 30ml
Fresh Ginger - 30g
Thai Green Curry Paste - 30ml
Coconut Cream - 150ml
Pak Choi - 300g
Fresh Basil - 12g
Pickled Bell Peppers - 120g
Fresh Chillies - 2
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.
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.
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.
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.
FINAL FLAIR
When the curry has 4-5 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!
White Basmati Rice - 300ml
Peas - 160g
Fish/" title="View all our recipes with Fish at eCook">Fish/line-caught-hake-fillets/" title="View all our recipes with Line-caught Hake Fillets at eCook">Line-caught Hake Fillets - 4
Vegetable Stock - 40ml
Fresh Ginger - 40g
Thai Green Curry Paste - 40ml
Coconut Cream - 200ml
Pak Choi - 400g
Fresh Basil - 15g
Pickled Bell Peppers - 160g
Fresh Chillies - 2
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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