eCook Meal
Vietnamese Hake & Lemongrass Rice
with pak choi, ginger & fresh coriander
Beautiful hake fillets are steamed on a bed of fresh ginger and garlic, then topped with soy sauce, aromatic herbs & hot oil to release their fragrance. Served with fluffy & flavourful lemongrass-infused rice and pak choi. Is your mouth watering yet?
Serving guide
Choose your portion size.
INFUSION
Cut the root end off the Lemongrass and peel off the outer tougher leaves. Use a bottle to bruise the lemongrass, then slice in half lengthways. Place in a pot along with ½ the sliced ginger and the coconut milk. Place over medium-high heat and bring to the boil. Remove from the heat and set aside to infuse for 10 minutes.
PREP
Peel and thinly slice the Garlic. Rinse and pick the coriander. Deseed and thinly slice the Chilli. Slice the spring onion into thin strips. Cut the strips into thirds. Trim the ends off the pak choi. Separate the trimmed pak choi and rinse well. Slice the pak choi leaves in half lengthways. Slice the stems into bite-sized pieces.
RICE
Return the infused coconut milk to medium heat. Add the rinsed rice and 100ml of salted water. Pop on the lid and bring to a boil. Reduce the heat and simmer for 10 minutes. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork. Remove and discard the Lemongrass and ginger slices.
Fish
Fill a pot with 2cm water. Roll and scrunch a piece of tinfoil into a long, thick cylinder. Coil the cylinder into a circle. Place the tinfoil circle into the water - the water should not go above the tinfoil. Set aside. Make a bed of the remaining Ginger and the sliced Garlic on a heat-proof plate (that can fit in the pot). Pat the hake dry with paper towel. Coat in ½ the sesame oil and seasoning. Place the hake on top of the ginger and garlic, skin-side down. Put the plate on top of the tinfoil in the pot and place over medium heat. Bring to a simmer. Cover with the lid and steam for 10-12 minutes until the hake is cooked through.
HERBS
Place a pan over medium heat with a splash of water and some salt. Add the pak choi stems and sauté for 30 seconds until wilted. Add the pak choi leaves and sauté for 30 seconds. Remove from the pan, drain, and toss through the remaining sesame oil. When the hake is done, carefully remove the plate from the pot. Keeping the Fish on the plate, pour over the soy sauce. Top the hake with the sliced spring onion, the picked coriander, and the sliced Chilli (to taste). Place a small pan over medium-high heat with 1 tbsp of oil. Heat for 1-2 minutes until hot. When hot, carefully pour the oil over the hake and let the herbs sizzle!
YUMMY!
Plate up the fragrant Lemongrass rice and the pak choi. Side with the steamed fish on its plate. Enjoy!
Lemongrass Stick - 1
Fresh Ginger - 20g
Coconut Milk - 100ml
Garlic Clove - 1
Fresh Coriander - 4g
Fresh Chilli - 1
Spring Onion - 1
Pak Choi - 200g
Jasmine Rice - 100ml
Line-caught Hake Fillet - 1
Sesame Oil - 10ml
Low Sodium Soy Sauce - 30ml
INFUSION
Cut the root end off the Lemongrass and peel off the outer tougher leaves. Use a bottle to bruise the lemongrass, then slice in half lengthways. Place in a pot along with ½ the sliced ginger and the coconut milk. Place over medium-high heat and bring to the boil. Remove from the heat and set aside to infuse for 10 minutes.
PREP
Peel and thinly slice the Garlic. Rinse and pick the coriander. Deseed and thinly slice the Chilli. Slice the spring onions into thin strips. Cut the strips into thirds. Trim the ends off the pak choi. Separate the trimmed pak choi and rinse well. Slice the pak choi leaves in half lengthways. Slice the stems into bite-sized pieces.
RICE
Return the infused coconut milk to medium heat. Add the rinsed rice and 200ml of salted water. Pop on the lid and bring to a boil. Reduce the heat and simmer for 10 minutes. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork. Remove and discard the Lemongrass and ginger slices.
Fish
Fill a pot with 2cm water. Roll and scrunch a piece of tinfoil into a long, thick cylinder. Coil the cylinder into a circle. Place the tinfoil circle into the water - the water should not go above the tinfoil. Set aside. Make a bed of the remaining Ginger and the sliced Garlic on a heat-proof plate (that can fit in the pot). Pat the hake dry with paper towel. Coat in ½ the sesame oil and seasoning. Place the hake on top of the ginger and garlic, skin-side down. Put the plate on top of the tinfoil in the pot and place over medium heat. Bring to a simmer. Cover with the lid and steam for 10-12 minutes until the hake is cooked through.
HERBS
Place a pan over medium heat with a splash of water and some salt. Add the pak choi stems and sauté for 30 seconds until wilted. Add the pak choi leaves and sauté for 30 seconds. Remove from the pan, drain, and toss through the remaining sesame oil. When the hake is done, carefully remove the plate from the pot. Keeping the Fish on the plate, pour over the soy sauce. Top the hake with the sliced spring onion, the picked coriander, and the sliced Chilli (to taste). Place a small pan over medium-high heat with 2 tbsp of oil. Heat for 1-2 minutes until hot. When hot, carefully pour the oil over the hake and let the herbs sizzle!
YUMMY!
Plate up the fragrant Lemongrass rice and the pak choi. Side with the steamed fish on its plate. Enjoy!
Lemongrass Stick - 1
Fresh Ginger - 40g
Coconut Milk - 200ml
Garlic Cloves - 2
Fresh Coriander - 8g
Fresh Chillies - 2
Spring Onions - 2
Pak Choi - 400g
Jasmine Rice - 200ml
Line-caught Hake Fillets - 2
Sesame Oil - 20ml
Low Sodium Soy Sauce - 60ml
INFUSION
Cut the root end off the Lemongrass and peel off the outer tougher leaves. Use a bottle to bruise the lemongrass, then slice in half lengthways. Place in a pot along with ½ the sliced ginger and the coconut milk. Place over medium-high heat and bring to the boil. Remove from the heat and set aside to infuse for 10 minutes.
PREP
Peel and thinly slice the Garlic. Rinse and pick the coriander. Deseed and thinly slice the Chilli. Slice the spring onions into thin strips. Cut the strips into thirds. Trim the ends off the pak choi. Separate the trimmed pak choi and rinse well. Slice the pak choi leaves in half lengthways. Slice the stems into bite-sized pieces.
RICE
Return the infused coconut milk to medium heat. Add the rinsed rice and 300ml of salted water. Pop on the lid and bring to a boil. Reduce the heat and simmer for 10 minutes. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork. Remove and discard the Lemongrass and ginger slices.
Fish
Fill a pot with 2cm water. Roll and scrunch a piece of tinfoil into a long, thick cylinder. Coil the cylinder into a circle. Place the tinfoil circle into the water - the water should not go above the tinfoil. Set aside. Make a bed of the remaining Ginger and the sliced Garlic on a heat-proof plate (that can fit in the pot). Pat the hake dry with paper towel. Coat in ½ the sesame oil and seasoning. Place the hake on top of the ginger and garlic, skin-side down. Put the plate on top of the tinfoil in the pot and place over medium heat. Bring to a simmer. Cover with the lid and steam for 10-12 minutes until the hake is cooked through.
HERBS
Place a pan over medium heat with a splash of water and some salt. Add the pak choi stems and sauté for 30 seconds until wilted. Add the pak choi leaves and sauté for 30 seconds. Remove from the pan, drain, and toss through the remaining sesame oil. When the hake is done, carefully remove the plate from the pot. Keeping the Fish on the plate, pour over the soy sauce. Top the hake with the sliced spring onion, the picked coriander, and the sliced Chilli (to taste). Place a small pan over medium-high heat with 3 tbsp of oil. Heat for 2-3 minutes until hot. When hot, carefully pour the oil over the hake and let the herbs sizzle!
YUMMY!
Plate up the fragrant Lemongrass rice and the pak choi. Side with the steamed fish on its plate. Enjoy!
Lemongrass Sticks - 2
Fresh Ginger - 60g
Coconut Milk - 300ml
Garlic Cloves - 3
Fresh Coriander - 12g
Fresh Chillies - 3
Spring Onions - 3
Pak Choi - 600g
Jasmine Rice - 300ml
Line-caught Hake Fillets - 3
Sesame Oil - 30ml
Low Sodium Soy Sauce - 90ml
INFUSION
Cut the root end off the Lemongrass and peel off the outer tougher leaves. Use a bottle to bruise the lemongrass, then slice in half lengthways. Place in a pot along with ½ the sliced ginger and the coconut milk. Place over medium-high heat and bring to the boil. Remove from the heat and set aside to infuse for 10 minutes.
PREP
Peel and thinly slice the Garlic. Rinse and pick the coriander. Deseed and thinly slice the Chilli. Slice the spring onions into thin strips. Cut the strips into thirds. Trim the ends off the pak choi. Separate the trimmed pak choi and rinse well. Slice the pak choi leaves in half lengthways. Slice the stems into bite-sized pieces.
RICE
Return the infused coconut milk to medium heat. Add the rinsed rice and 400ml of salted water. Pop on the lid and bring to a boil. Reduce the heat and simmer for 10 minutes. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork. Remove and discard the Lemongrass and ginger slices.
Fish
Fill a pot with 2cm water. Roll and scrunch a piece of tinfoil into a long, thick cylinder. Coil the cylinder into a circle. Place the tinfoil circle into the water - the water should not go above the tinfoil. Set aside. Make a bed of the remaining Ginger and the sliced Garlic on a heat-proof plate (that can fit in the pot). Pat the hake dry with paper towel. Coat in ½ the sesame oil and seasoning. Place the hake on top of the ginger and garlic, skin-side down. Put the plate on top of the tinfoil in the pot and place over medium heat. Bring to a simmer. Cover with the lid and steam for 10-12 minutes until the hake is cooked through.
HERBS
Place a pan over medium heat with a splash of water and some salt. Add the pak choi stems and sauté for 30 seconds until wilted. Add the pak choi leaves and sauté for 30 seconds. Remove from the pan, drain, and toss through the remaining sesame oil. When the hake is done, carefully remove the plate from the pot. Keeping the Fish on the plate, pour over the soy sauce. Top the hake with the sliced spring onion, the picked coriander, and the sliced Chilli (to taste). Place a small pan over medium-high heat with 4 tbsp of oil. Heat for 2-3 minutes until hot. When hot, carefully pour the oil over the hake and let the herbs sizzle!
YUMMY!
Plate up the fragrant Lemongrass rice and the pak choi. Side with the steamed fish on its plate. Enjoy!
Lemongrass Sticks - 2
Fresh Ginger - 80g
Coconut Milk - 400ml
Garlic Cloves - 4
Fresh Coriander - 15g
Fresh Chillies - 4
Spring Onions - 4
Pak Choi - 800g
Jasmine Rice - 400ml
Line-caught Hake Fillets - 4
Sesame Oil - 40ml
Low Sodium Soy Sauce - 125ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R375.03
for 4 servings · R93.76 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pak Choi needs 800 gBaby Pak Choi 200 g 200 g at R44.99 · 4.0× packsR179.96
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Lemongrass Sticks needs 2Fresh Lemongrass 30 g R14.99 · whole pack (size can't be divided)R14.99
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Fresh Chillies needs 4Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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Sesame Oil needs 40 mlOrganic Sesame Oil 250 ml 250 ml at R130.00 · 16% of packR20.80
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Fresh Ginger needs 80 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 23% of packR22.85
Not in the Woolies basket — source these elsewhere:
- Low Sodium Soy Sauce
- Line-caught Hake Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vietnamese Hake & Lemongrass Rice?
The preparation time for Vietnamese Hake & Lemongrass Rice with pak choi, ginger & fresh coriander is between 20 and 30 minutes.
What is the total time required to make Vietnamese Hake & Lemongrass Rice with pak choi, ginger & fresh coriander?
The total time required to make Vietnamese Hake & Lemongrass Rice with pak choi, ginger & fresh coriander is between 40 and 60 minutes.
How many servings does Vietnamese Hake & Lemongrass Rice provide?
4 servings
What are the main ingredients in Vietnamese Hake & Lemongrass Rice?
Chilli, Coconut Milk, Fish, Fresh Coriander, Garlic, Ginger, Jasmine Rice, Lemongrass, Line-caught Hake Fillets, Low-Sodium Soy Sauce, Pak Choi, Sesame Oil, Spring Onion
What is the nutritional information of Vietnamese Hake & Lemongrass Rice?
Calories: 721, Carbs: 82 grams, Fat: grams, Protein: 34.1 grams, Sugar: 4.6 grams, Salt: 1666 grams
How do I prepare Vietnamese Hake & Lemongrass Rice?
INFUSION: Cut the root end off the lemongrass and peel off the outer tougher leaves. Use a bottle to bruise the lemongrass, then slice in half lengthways. Place in a pot along with ½ the sliced ginger and the coconut milk. Place over medium-high heat and bring to the boil. Remove from the heat and set aside to infuse for 10 minutes. HERBS: Place a pan over medium heat with a splash of water and some salt. Add the pak choi stems and sauté for 30 seconds until wilted. Add the pak choi leaves and sauté for 30 seconds. Remove from the pan, drain, and toss through the remaining sesame oil. When the hake is done, carefully remove the plate from the pot. Keeping the fish on the plate, pour over the soy sauce. Top the hake with the sliced spring onion, the picked coriander, and the sliced chilli (to taste). Place a small pan over medium-high heat with 2 tbsp of oil. Heat for 1-2 minutes until hot. When hot, carefully pour the oil over the hake and let the herbs sizzle! RICE: Return the infused coconut milk to medium heat. Add the rinsed rice and 200ml of salted water. Pop on the lid and bring to a boil. Reduce the heat and simmer for 10 minutes. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork. Remove and discard the lemongrass and ginger slices. PREP: Peel and thinly slice the garlic. Rinse and pick the coriander. Deseed and thinly slice the chilli. Slice the spring onions into thin strips. Cut the strips into thirds. Trim the ends off the pak choi. Separate the trimmed pak choi and rinse well. Slice the pak choi leaves in half lengthways. Slice the stems into bite-sized pieces. FISH: Fill a pot with 2cm water. Roll and scrunch a piece of tinfoil into a long, thick cylinder. Coil the cylinder into a circle. Place the tinfoil circle into the water - the water should not go above the tinfoil. Set aside. Make a bed of the remaining ginger and the sliced garlic on a heat-proof plate (that can fit in the pot). Pat the hake dry with paper towel. Coat in ½ the sesame oil and seasoning. Place the hake on top of the ginger and garlic, skin-side down. Put the plate on top of the tinfoil in the pot and place over medium heat. Bring to a simmer. Cover with the lid and steam for 10-12 minutes until the hake is cooked through. YUMMY!: Plate up the fragrant lemongrass rice and the pak choi. Side with the steamed fish on its plate. Enjoy!
What should be prepared from my kitchen to make Vietnamese Hake & Lemongrass Rice?
Chilli, Coconut Milk, Fish, Fresh Coriander, Garlic, Ginger, Jasmine Rice, Lemongrass, Line-caught Hake Fillets, Low-Sodium Soy Sauce, Pak Choi, Sesame Oil, Spring Onion
How many calories does Vietnamese Hake & Lemongrass Rice have?
721 calories
How much fat content does Vietnamese Hake & Lemongrass Rice have?
grams