The family eats

Thai-style Coconut Hake with Baby Vegetables

Serves 4

INGREDIENTS

• 600g hake fillets

• 100g baby pak choi, cut in half lengthways

• 100g sugar snap peas

• 100g baby corn, cut in half lengthways

• 100g long-stem broccoli

• 15ml garlic, finely chopped

• 15ml ginger, finely chopped

• 1 large chilli (medium heat), finely sliced

• 1 tin coconut cream

• 1 tin coconut milk

• 30ml fish sauce

• 2 limes

• 10g fresh coriander

• 50g spring onions

• 500g cooked brown basmati rice

METHOD

1 Place the hake fillet in a large sauté pan; make sure it is at least 5cm deep. Put the pak choi in the pan with the bulb underneath the fish and the leaves sticking out the sides.

2 Place the sugar snap peas, baby corn and broccoli stems around the fish and top with the garlic, ginger and chilli.

3 Pour the coconut cream and coconut milk over the top. Season with the fish sauce.

4 Put the lid on the pan and cook on a low heat for about 15 minutes or until the fish is firm, white and cooked through. Remove from the heat.

5 Cut the limes in half and squeeze the juice over the fish.

6 Serve hot with steamed brown basmati rice; garnish with fresh coriander and spring onion.