Roast hake with rice, greens & peanuts
Waitrose and Partners

Roast hake with rice, greens & peanuts

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

HealthyHigh protein1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

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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

  1. 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.

  2. 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.

  3. 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.

Nutritional

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

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