Method

1. Defrost Sea Harvest Hake Fillets and shallow fry them on both sides until cooked through.
2. Cook Basmati rice according to the instructions on the packaging.
3. Fry in a saucepan 1 onion in coconut oil until soft, add 1 sachet of Thai green curry paste and cook for 2 mins, then add 1 can coconut cream and simmer gently for 5 mins.
4. Add green vegetables to the curry sauce and carrying on simmering until cooked through.
5. Chop 1 paw paw and ½ a pineapple into small cubes, finely chop 1 red chili and 2 spring onions and mix all together to make the paw paw salad.
6. To serve, place the fish on a bed of rice and drizzle with plenty of curry sauce and a sprinkle of sesame seeds.
7. Serve salad on the side and garnish with spring onions.