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Cooks' Ingredients Lemongrass Paste90g
90gItem price
£1.85Price per unit
20.6p/10gCooking in a parcel helps to steam the hake and broccoli and infuse the flavours of lemongrass, chilli and lime into the fish. It’s low on effort - and washing up.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180ºC, gas mark 4. Put the lemongrass paste, sesame oil, soy and lime juice in a small bowl and whisk together to make the dressing.
Cut 2 x 30cm squares of foil or baking parchment. Put 1 on a baking tray and arrange the broccoli in a single layer. Sit the hake fillet on top and layer the lime slices over the fish. Scatter over the chilli and the white salad onion slices, then drizzle with the dressing.
Top with the other parchment (or foil) sheet, scrunching the edges together to seal the parcel. Bake for 16-18 minutes, until the fish is cooked through and opaque. Meanwhile, cook the rice according to pack instructions. Scatter the green salad onion slices and sesame seeds (if using) over the fish, then serve with the rice.
Next time, try swapping the hake for another type of fish – salmon, cod or trout would all work well, but bear in mind that cooking times may vary.
Typical values per serving when made using specific products in recipe
Energy | 1,871kJ/ 445kcals |
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Fat | 16g |
Saturated Fat | 2.5g |
Carbohydrates | 45g |
Sugars | 6.1g |
Fibre | 5.1g |
Protein | 26g |
Salt | 2.3g |
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35p/10g