with carrot and bell pepper
The tartness of lemon is a classic flavour profile to pair with fish. In this recipe, lemon zest is mixed with the butter that bastes the hake for a rich and zesty finish.
Allergens
Utensils
Tags
Hake
250 grams
Lemon
1 unit(s)
Onion
1 unit(s)
Rice
150 grams
Carrot
1 unit(s)
Bell Pepper
1 unit(s)
Honey
1 sachet(s)
Korma Curry Paste
1 sachet(s)
Curry Powder
1 sachet(s)
Yoghurt
75 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and curry powder and bring to the boil.
- Once boiling, lower heat to medium, cover and cook for 10 mins.
- Remove from the heat and keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.
- Halve, peel and chop the onion into small pieces.
- Trim the carrot and quarter lengthways. Chop into small pieces. (no need to peel).
- Zest and halve the lemon.
- Pat the hake dry with kitchen paper. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw fish.
- Place a pan over high heat (without oil).
- When hot, fry the carrot, onion and pepper until softened, 6-8 mins. Add the korma paste and fry until fragrant, 1-2 mins.
- Once cooked, season with salt, pepper and a squeeze of lemon juice.
- Add the veg to the pot of rice.
- Use a fork to mix it all together, fluffing up the rice as you go. Stir through the honey. Cover to keep warm.
- Return the (now empty) pan to medium-high heat with a drizzle of oil and 1 tsp (double for 4p) of butter.
- Once hot, lay the fish into the pan and cook on one side for 4-5 mins. Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Fish is cooked when opaque in the middle.
- While the hake cooks, loosen the yoghurt with a squeeze of lemon juice.
- Taste and add more lemon juice and zest if desired—you want the yoghurt to be drizzling consistency.
- Divide the savoury golden rice between plates or bowls.
- Top with the pan-fried hake, pouring over any butter remaining in the pan.
- Finish with a drizzle of the lemony yoghurt.
2342
kJ
Energy (kJ)
560
kcal
Energy (kcal)
7.9
g
Fat
2
g
of which saturates
92.2
g
Carbohydrate
20.6
g
of which sugars
0
g
Dietary Fiber
33.4
g
Protein
0
mg
Cholesterol
1.7
g
Salt
with sweet potato fries and side salad
