Sweet, salty and sour. Add interest to white fish by coating the fillet in the mixture and baking it until sticky and bubbling
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 200ºC, gas mark 6. Put the hake on a small, foil-lined baking tray and coat with the pad Thai paste. Bake for 16-18 minutes, until opaque and cooked through. Meanwhile, cook the rice according to pack instructions.
About 6 minutes before the fish is ready, heat the oil in a frying pan. Add the garlic, ginger and chilli, then stir fry over a high heat for 30 seconds, until fragrant but not coloured. Tip in the cabbage, fish sauce and a splash of water. Stir fry for 5 minutes, or until the cabbage is tender and the water evaporates.
Stir the cabbage through the rice, divide between plates and place the fish on top. Scatter over the peanuts and serve.
Next time, try using the pad Thai paste on chicken thighs, drumsticks or even a side of salmon for an easy glaze that’s low on effort, yet full of flavour.
Typical values per serving when made using specific products in recipe
Energy | 1,709kJ/ 406kcals |
|---|---|
Fat | 12g |
Saturated Fat | 1.3g |
Carbohydrates | 45g |
Sugars | 6g |
Fibre | 6.5g |
Protein | 26g |
Salt | 1g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
