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Poached hake in coconut milk with lemon grass and green chillies

Name: Poached hake in coconut milk with lemon grass and green chillies
Cook time: 20 min
Yield: 2
Ingredients: CURRY PASTE RECIPE; 20 green chillies; 2,5cm fresh ginger; 2 fresh lemon grass stems; 3 lime leaves; 2 garlic cloves; 45ml (3 tbsp) red onion; large handful basil; 30ml (2 tbsp) oil; FOR THE CURRY; 30ml (2 tbsp) curry paste (see recipe above); 30ml (2 tbsp) oil; 1 x 400g tin coconut milk; 2 hake fillets; 100g mangetout, finely sliced; 100g baby corn, finely sliced; fresh basil, to garnish; bean sprouts, to garnish

May 18, 2017

Make the paste in advance and keep it in your fridge so you can easily whip up this quick meal for two.

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Poached hake in coconut milk with lemon grass and green chillies

Serves: 2

Cooking Time: 20 mins

Ingredients

CURRY PASTE RECIPE
20 green chillies
2,5cm fresh ginger
2 fresh lemon grass stems
3 lime leaves
2 garlic cloves
45ml (3 tbsp) red onion
large handful basil
30ml (2 tbsp) oil
FOR THE CURRY
30ml (2 tbsp) curry paste (see recipe above)
30ml (2 tbsp) oil
1 x 400g tin coconut milk
2 hake fillets
100g mangetout, finely sliced
100g baby corn, finely sliced
fresh basil, to garnish
bean sprouts, to garnish

Instructions

For the curry paste, roughly chop all the ingredients and grind in a pestle and mortar, adding the oil towards the end of the grinding process. The paste can be as smooth or rough as you like.

Sauté the curry paste in the oil. Add the coconut milk and as it starts to boil, add the fish. Reduce the heat, cover and simmer for about 7 minutes. Add the mangetout and baby corn and continue simmering until the fish is cooked, about a further 3 minutes.

Garnish with fresh basil and bean sprouts and serve with fragrant jasmine rice.