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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
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
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