Sunday, 1 November 2015

Steamed Hake with a Thai Style Prawn broth

Hake isn't a fish we use much in the UK.  It is part of the same family as cod and haddock but it is delicious and so light.  There is something about Thai food which doesn't crowd out mild flavours but lets them sing and enhances their delicacy in balance.  Or at least that's what I think!

This is steamed hake with a well flavoured Thai style broth.  Delicious to make you feel good from the inside out.

Steamed Thai Style Hake - Serves 1


120g, 4oz Hake
Approx 6-8 raw prawns
30g, 1oz rice
300ml, half a pint chicken, fish or vegetable stock (no added salt)
1 stick of lemongrass
A few slices of ginger
1 clove garlic
zest of 1/2 lime
1/2 red chilli
2 tbsp fish sauce
1 tsp sugar
Juice of half a lime

Small handful mange tout (snow peas)
1 baby pak choi

To serve
A few sprigs of coriander (cilantro)
A few sprigs basil
A lime wedge


Cook the rice following pack instructions.  While it is cooking, heat the stock and add in the whole clove of garlic, approx 1/4 of a sliced red chilli, sugar, chopped lemongrass, ginger and lime zest.  Simmer.

While the rice and stock are simmering, put the hake in a steamer and steam until cooked above the stock, this will take approx 3-5 minutes depending on thickness.

When the fish is nearly done, add the prawns to the stock, cook for a minute then add the mange tout.  When the rice and fish are ready, add the quartered pak choi to the stock with the lime juice and fish sauce then plate up.  Fill a small ramekin with the cooked rice and turn out in the middle of a large bowl.  Put the prawns and vegetables around the rice then top the rice with the steamed fish.  Top the bowl with the coriander and basil, the lime wedge and a few slices of red chilli.  Strain the stock then pour around the fish and rice.

Serve.  Delicious, fresh and healthy.

Linked up to Simply Natural Saturdays

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