Roast hake with rice, greens & peanuts

Name: Roast hake with rice, greens & peanuts
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 200 g pack 2 Essential South African Hake Fillets; 1 tbsp Cooks’ Ingredients Pad Thai Paste; 120 g g Essential Easy Cook Long Grain Rice, rinsed; 2 tsp Essential Vegetable Oil; 1 clove/s cloves garlic, finely chopped; 1 cm piece ginger, peeled and finely grated; 1 red chillies, finely chopped; 200 g pack cabbage medley; 1 tsp fish sauce; 20 g Essential Large Roasted & Salted Peanuts, roughly chopped

Sweet, salty and sour. Add interest to white fish by coating the fillet in the mixture and baking it until sticky and bubbling

5 out of 5 stars(2) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

200g pack 2 Essential South African Hake Fillets
1 tbsp Cooks’ Ingredients Pad Thai Paste
120g g Essential Easy Cook Long Grain Rice, rinsed
2 tsp Essential Vegetable Oil
1 clove/s cloves garlic, finely chopped
1 cm piece ginger, peeled and finely grated
1 red chillies, finely chopped
200g pack cabbage medley
1 tsp fish sauce
20g Essential Large Roasted & Salted Peanuts, roughly chopped

Method

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.

Cook’s tip

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.