Roasted Cornish Hake and Thai Green Style Curry
with Sticky Rice, Sweet Chilli Gyoza, Tenderstem® Broccoli and Pea Pods
- Fish
- Cereals containing gluten
- Soya
- Wheat
- May contain traces of allergens
- Celery
- Crustaceans
- Egg
- Fish
- Milk
- Molluscs
- Peanut
- Sesame
- Sulphites
Looking for a taste of everyday luxury? This Roasted Hake and Thai Green Style Curry is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Ingredients
80 grams
Tenderstem® Broccoli
1 unit(s)
Lime
1 unit(s)
Spring Onion
2 unit(s)
Skin-On Hake Fillets
(Contains: Fish)
1 sachet(s)
Thai Style Spice Mix
10 unit(s)
Vegetable Gyozas
(Contains: Cereals containing gluten, Soya, Wheat May be present: Celery, Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Sulphites)
45 grams
Thai Green Style Paste
180 milliliter(s)
Coconut Milk
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
80 grams
Young Pea Pods
1 pouch(es)
Sushi Rice
32 grams
Sweet Chilli Sauce
Not included in your delivery
½ tsp
Sugar for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Cut the Tenderstem® broccoli into thirds.
Halve the lime. Trim and thinly slice the spring onion.
Pat the hake dry with kitchen paper. Lay the hake, skin-side down, onto a lined baking tray. Sprinkle over half the Thai style spice mix and season with salt and pepper.
When the oven is hot, bake on the top shelf until the fish is cooked through, 14-16 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.
Bake on the middle shelf of your oven until golden, 10-15 mins. Turn halfway through.
While everything's in the oven, heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the Thai green style paste and remaining Thai style spice mix and fry for 1 min.
Stir in the coconut milk, soy sauce, broccoli and sugar for the sauce (see pantry for amount). Season with salt and pepper. Bring to the boil, then lower the heat and simmer until slightly thickened, 4-5 mins.
Add the young pea pods for the last 2 mins of simmer time and cook until the veg is softened.
Squeeze in some lime juice, then taste and season with salt, pepper and more lime juice if needed.
While the curry sauce simmers, cook the sushi rice according to pack instructions.
When the gyozas are cooked, drizzle over the sweet chilli sauce and turn to glaze them.
Share the sushi rice between your bowls.
Spoon the Thai green style curry alongside the rice, then top with the hake.
Sprinkle over the spring onion. Serve with the remaining lime cut into wedges for squeezing over.
Serve the sweet chilli gyozas on the side.
Enjoy!
