eCook Meal
Thai Green Hake Fillet
with fluffy white basmati rice
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.
Serving guide
Choose your portion size.
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!
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!
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
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
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R190.56
for 4 servings · R47.64 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Vegetable Stock needs 40 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 8% of packR3.20
-
Coconut Cream needs 200 mlCoconut Cream 400 ml 400 ml at R39.99 · 50% of packR20.00
-
Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Fresh Basil needs 15 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 4% of packR2.81
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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
-
Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R44.99 · 2.0× packsR89.98
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
Not in the Woolies basket — source these elsewhere:
- Line-caught Hake Fillets
- Pickled Bell Peppers
- Thai Green Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Chilli, Coconut Cream, Fish, Fresh Basil, Ginger, Line-caught Hake Fillets, Pak Choi, Pea, 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?
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. FINAL FLAIR: When the curry has 3-4 minutes remaining, add the browned hake and the pak choi leaves. Season to taste. 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. 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. 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.
What should be prepared from my kitchen to make Thai Green Hake Fillet?
Chilli, Coconut Cream, Fish, Fresh Basil, Ginger, Line-caught Hake Fillets, Pak Choi, Pea, 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