Hake Fillets with Thai Green Curry, Basmati Rice & Paw Paw Salad

Hot and hearty, this exotic Thai Green Curry Hake dish is bound to leave you feeling satisfied.

Serves 3-5

Hake Fillets with Thai Green Curry, Basmati Rice & Paw Paw Salad

Serves 3-5

Hot and hearty, this exotic Thai Green Curry Hake dish is bound to leave you feeling satisfied.

Ingredients

800g Sea Harvest Hake Fillets
Basmati Rice
1 Onion
Coconut Oil
1 Sachet Thai Green Curry Paste
1 Can Coconut Cream
Green Vegetables
1 Paw Paw
½ Pineapple
Sesame Seed
Spring Onions

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Method

Defrost Sea Harvest Hake Fillets and shallow fry them on both sides until cooked through.
Cook Basmati rice according to the instructions on the packaging.
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.
Add green vegetables to the curry sauce and carrying on simmering until cooked through.
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.
To serve, place the fish on a bed of rice and drizzle with plenty of curry sauce and a sprinkle of sesame seeds.
Serve salad on the side and garnish with spring onions.

How do I defrost fish / shellfish?

The safest way to defrost fish in order to keep its flavour and texture is to defrost it in the refrigerator for 12 – 24 hours, depending on its size.
Defrosting at room temperature will deteriorate the quality of the fish and plunging in cold water will result in further loss of moisture and flavour.
As with many defrosted food products, refreezing fish is not recommended.

Shallow Pan Fry Fish

Use hot oil for best results. This will ensure a crispy outside with a moist inside. Do not fry too slowly, as the fish will be limp and pale and might fall apart. Cover base of pan with oil. Butter adds flavour, but because it can burn, add a little oil. The frying time can vary from 6 – 8 minutes depending on thickness of the portion. To establish when the oil is ready for frying, dip a cube of bread in the oil. It should turn light brown in 90 seconds.