A curry that’s absolutely to thai for, Chef! Hake fillet soaks up an aromatic broth of coconut milk, green curry paste & fish sauce, which is cooked with pak choi & plump peas. Served with fluffy basmati rice and garnished with fresh chilli & herbaceous coriander.
Thai Green Hake Fillet
Thai Green Hake Fillet
with basmati rice & pak choi
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Coconut Cream
- Fish
- Fish Sauce
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Green Curry Paste
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Pak Choi
- Peas
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PAK CHOI
Rinse the pak choi and roughly slice the pak choi stems. Slice the leafy parts in half lengthways, keeping them separate from the stems. Place a pot over medium heat with a drizzle of oil. When hot, fry the stems, and the curry paste (to taste) until fragrant, 1-2 minutes.
CURRY
Add the coconut cream, the fish sauce (to taste), 100ml of water, and the hake to the pot. Simmer until the hake is cooked through and the sauce is slightly thickening, 6-8 minutes (shifting occasionally). In the final 2-3 minutes, add the pak choi leaves and the peas. Remove from the heat and season.
DINNER IS READY
Bowl up the rice, top with the hake, the veggies, and the sauce. Sprinkle over the sliced chilli (to taste), and garnish with the picked coriander.
White Basmati Rice - 100ml
Pak Choi - 100g
Green Curry Paste - 15ml
Coconut Cream - 100ml
Fish Sauce - 5ml
Line-caught Hake Fillet - 1
Peas - 50g
Fresh Chilli - 1
Fresh Coriander - 3g
RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PAK CHOI
Rinse the pak choi and roughly slice the pak choi stems. Slice the leafy parts in half lengthways, keeping them separate from the stems. Place a pot over medium heat with a drizzle of oil. When hot, fry the stems, and the curry paste (to taste) until fragrant, 1-2 minutes.
CURRY
Add the coconut cream, the fish sauce (to taste), 200ml of water, and the hake to the pot. Simmer until the hake is cooked through and the sauce is slightly thickening, 6-8 minutes (shifting occasionally). In the final 2-3 minutes, add the pak choi leaves and the peas. Remove from the heat and season.
DINNER IS READY
Bowl up the rice, top with the hake, the veggies, and the sauce. Sprinkle over the sliced chilli (to taste), and garnish with the picked coriander.
White Basmati Rice - 200ml
Pak Choi - 200g
Green Curry Paste - 30ml
Coconut Cream - 200ml
Fish Sauce - 10ml
Line-caught Hake Fillets - 2
Peas - 100g
Fresh Chilli - 1
Fresh Coriander - 5g
RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PAK CHOI
Rinse the pak choi and roughly slice the pak choi stems. Slice the leafy parts in half lengthways, keeping them separate from the stems. Place a pot over medium heat with a drizzle of oil. When hot, fry the stems, and the curry paste (to taste) until fragrant, 2-3 minutes.
CURRY
Add the coconut cream, the fish sauce (to taste), 300ml of water, and the hake to the pot. Simmer until the hake is cooked through and the sauce is slightly thickening, 8-10 minutes (shifting occasionally). In the final 2-3 minutes, add the pak choi leaves and the peas. Remove from the heat and season.
DINNER IS READY
Bowl up the rice, top with the hake, the veggies, and the sauce. Sprinkle over the sliced chilli (to taste), and garnish with the picked coriander.
White Basmati Rice - 300ml
Pak Choi - 300g
Green Curry Paste - 45ml
Coconut Cream - 300ml
Fish Sauce - 15ml
Line-caught Hake Fillets - 3
Peas - 150g
Fresh Chillies - 2
Fresh Coriander - 8g
RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PAK CHOI
Rinse the pak choi and roughly slice the pak choi stems. Slice the leafy parts in half lengthways, keeping them separate from the stems. Place a pot over medium heat with a drizzle of oil. When hot, fry the stems, and the curry paste (to taste) until fragrant, 2-3 minutes.
CURRY
Add the coconut cream, the fish sauce (to taste), 400ml of water, and the hake to the pot. Simmer until the hake is cooked through and the sauce is slightly thickening, 8-10 minutes (shifting occasionally). In the final 2-3 minutes, add the pak choi leaves and the peas. Remove from the heat and season.
DINNER IS READY
Bowl up the rice, top with the hake, the veggies, and the sauce. Sprinkle over the sliced chilli (to taste), and garnish with the picked coriander.
White Basmati Rice - 400ml
Pak Choi - 400g
Green Curry Paste - 60ml
Coconut Cream - 400ml
Fish Sauce - 20ml
Line-caught Hake Fillets - 4
Peas - 200g
Fresh Chillies - 2
Fresh Coriander - 10g
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