with creamy mashed potato
A hearty spoon of velvety mashed potato sits alongside pan-fried hake covered in a spicy butter in this recipe. Tender baby corn and a sprinkling of vibrant peas round out an exciting and nourishing weeknight meal.
Allergens
Utensils
Tags
Potatoes
600 grams
Gochujang Paste
1 sachet(s)
Grated Italian Style Hard Cheese
20 grams
Honey
1 sachet(s)
Chives
5 grams
Baby Corn
150 grams
Peas
120 grams
Carrot
1 unit(s)
Basa
480 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Milk
to taste
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to the boiling water and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pot off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
- Roughly chop the chives (use scissors if you prefer).
- Halve the baby corn lengthways. Trim the carrot, then chop into roughly 1cm wide, 5cm long batons.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the baby corn and carrots then fry until starting to char, 3-4 mins.
- Add the peas for the final 2 mins and warm through. Season to taste with salt and pepper. Once cooked, remove from the pan and set aside.
- Wipe and return the pan to medium-high heat with a drizzle of oil.
- Add the basa. Season with salt and pepper. Cook, 4-5 mins on each side.
- Once cooked, remove from the pan and cover to keep warm. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
- Return the pan to medium-high heat with gochujang, honey and a knob of butter.
- Stir until the butter has melted and the sauce is warmed through.
- Divide the creamy mashed potato and veg between plates.
- Serve the fish alongside.
- Finish with a drizzle of the spicy sauce and a sprinkling of chopped chives.
2654
kJ
Energy (kJ)
634
kcal
Energy (kcal)
7.1
g
Fat
5
g
of which saturates
82.8
g
Carbohydrate
21.1
g
of which sugars
12.7
g
Dietary Fiber
60
g
Protein
7.2
mg
Cholesterol
1.69
g
Salt
