with mushrooms and jasmine rice
Packed with B vitamins and plenty of protein, hake is a great source of nutrients. Not only is this dinner nourishing, it's also filling, fragrant, and flavourful to the max.
Allergens
Utensils
Tags
Hake
250 grams
Jasmine Rice
150 grams
Mushrooms
150 grams
Coconut Milk
1 pack(s)
Scallion
1 unit(s)
Miso Paste
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
1 sachet(s)
Chilli
1 unit(s)
Honey
2 sachet(s)
Onion
1 unit(s)
Salt
to taste
Oil
to taste
Pepper
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 bring to the boil.
- Once boiling, lower the heat to medium, cover and cook for 12 mins.
- Once cooked, remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, roughly chop the mushrooms.
- Halve the chilli and discard the core and seeds. Finely chop.
- Halve, peel and chop the onion into small pieces.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Place a large pan over medium-high heat with a drizzle of oil.
- When the pan is hot, add the onion and mushrooms. Season with salt and pepper.
- Fry until browned, stirring occasionally, 5-6 mins.
- Add the lemongrass paste and chilli (use less if you don't like spice).
- Fry until fragrant, another 30 secs.
- Meanwhile, cut each hake fillet into four equal-sized pieces.
- Add the fish, coconut milk and 25ml water (double for 4p) to the pan.
- Cover and cook for 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Loosen the sauce with a splash of water if necessary.
- Season to taste with salt and pepper.
- While the fish cooks, trim and thinly slice the scallion.
- Add the honey and miso to a bowl and mix to combine.
- Fluff up the rice with a fork and divide between bowls.
- Top with the fragrant fish curry.
- Drizzle the honey miso sauce over the hake.
- Finish with a sprinkling of sliced scallion.
2643
kJ
Energy (kJ)
632
kcal
Energy (kcal)
20.6
g
Fat
15
g
of which saturates
79.2
g
Carbohydrate
13.4
g
of which sugars
0.3
g
Dietary Fiber
33.8
g
Protein
0
mg
Cholesterol
1.81
g
Salt
