Honey-Soy Hake with Pak Choi and Coconut Jasmine Rice

Ingredients

Cooks in:20 minutes        Serves:4

• 800 g firm white sustainable fish fillets
• Salt and freshly ground black pepper
• 2 Tbsp soy sauce
• 2 Tbsp runny honey
• 2 tsp grated fresh ginger
• 2 Tbsp lime juice
• 1 red chill, de-seeded and finely chopped
• a handful of fresh coriander, roughly chopped, for serving

For the Pak Choi

• 2 heads baby pak choi, roughly sliced lengthways
• 1 Tbsp olive oil
• 1-2 tsp sesame oil
• 1 Tbsp soy sauce

For the Coconut Jasmine Rice

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup boiling water

What to do

1. Pre-heat your oven to 200C.

2. Cook your jasmine rice in the coconut milk and water mixture. Keep an eye on it and add a little more water if you need to. Remove and set aside to steam gently.

2. Pat the hake fillets dry with kitchen paper, place onto a sheet of open baking paper (large enough to fully wrap the fish in) and then season with salt and pepper. Then coat with the remaining ingredients, except the fresh coriander.

3. To fold en papilotte do as follows: Place the two longer edges of the paper together, make a 1cm fold, and then fold again until you have reached the fish fillet. The repeat with the two remaining edges. Place in the oven and cook for 10-12 minutes or until the flesh flakes apart easily with a knife.

4. Just before serving, heat the olive oil in a wok or pan and fry the pak choi along with the sesame oil and soy sauce.

4. Serve  the fish and greens over the steaming jasmine rice, and sprinkle with fresh coriander, dressing with extra lime juice and soy sauce if necessary.

Share this recipe