CRUMBED HAKE FRITTERS IN RED CURRY SAUCE WITH SWEET & SOUR SALSA
CRUMBED HAKE FRITTERS IN RED CURRY SAUCE WITH SWEET & SOUR SALSA
SHORT DESCRIPTION
Send the taste buds on a Thai adventure with crispy baked Hake Fillets portions in a red curry sauce with a quick sweet & sour salsa and jasmine rice.
Serves 4
INGREDIENTS
4 x I&J Crumbed Hake portions (150 g)
For red curry sauce:
2 Tbsp (30 m) sunflower oil
3 Tbsp (45 ml) red curry paste
200 ml coconut milk
1 Tbsp (15 ml) Thai fish sauce
1 tsp (5 ml) palm sugar
Juice of half a lime
For sweet & sour salsa:
1 small cucumber, peeled and julienned
4 spring onions, julienned
Juice and zest of half a lime
1 radish, julienned
A handful of fresh coriander, chopped
Crispy fried garlic and ginger
1 Tbsp (15 ml) Thai fish sauce
Castor sugar to taste
METHOD
1.
Pre-heat oven to 220ï‚°C. Place the Crumbed Hake portions on a lightly greased baking tray. Bake for approximately 20 minutes. Turn after 15 minutes.
Pre-heat oven to 220ï‚°C. Place the Crumbed Hake portions on a lightly greased baking tray. Bake for approximately 20 minutes. Turn after 15 minutes.
2.
Heat the oil in a frying pan over a medium heat, add the curry paste, and cook for 2 minutes.
Heat the oil in a frying pan over a medium heat, add the curry paste, and cook for 2 minutes.
3.
Add the coconut milk, fish sauce and sugar, and simmer for 10 minutes until thickened.
Add the coconut milk, fish sauce and sugar, and simmer for 10 minutes until thickened.
4.
Mix the salsa ingredients together and set aside.
Mix the salsa ingredients together and set aside.
5.
Serve with coconut steamed jasmine rice and salsa. Garnish with extra lime and coriander.
Serve with coconut steamed jasmine rice and salsa. Garnish with extra lime and coriander.
THAI TWIST
Send the taste buds on a Thai adventure with crispy baked Hake Fillets portions in a red curry sauce with a quick sweet & sour salsa and jasmine rice.
Serves 4
INGREDIENTS
4 x I&J Crumbed Hake portions (150 g)
For red curry sauce:
2 Tbsp (30 m) sunflower oil
3 Tbsp (45 ml) red curry paste
200 ml coconut milk
1 Tbsp (15 ml) Thai fish sauce
1 tsp (5 ml) palm sugar
Juice of half a lime
For sweet & sour salsa:
1 small cucumber, peeled and julienned
4 spring onions, julienned
Juice and zest of half a lime
1 radish, julienned
A handful of fresh coriander, chopped
Crispy fried garlic and ginger
1 Tbsp (15 ml) Thai fish sauce
Castor sugar to taste
METHOD
1.
Pre-heat oven to 220ï‚°C. Place the Crumbed Hake portions on a lightly greased baking tray. Bake for approximately 20 minutes. Turn after 15 minutes.
Pre-heat oven to 220ï‚°C. Place the Crumbed Hake portions on a lightly greased baking tray. Bake for approximately 20 minutes. Turn after 15 minutes.
2.
Heat the oil in a frying pan over a medium heat, add the curry paste, and cook for 2 minutes.
Heat the oil in a frying pan over a medium heat, add the curry paste, and cook for 2 minutes.
3.
Add the coconut milk, fish sauce and sugar, and simmer for 10 minutes until thickened.
Add the coconut milk, fish sauce and sugar, and simmer for 10 minutes until thickened.
4.
Mix the salsa ingredients together and set aside.
Mix the salsa ingredients together and set aside.
5.
Serve with coconut steamed jasmine rice and salsa. Garnish with extra lime and coriander.
Serve with coconut steamed jasmine rice and salsa. Garnish with extra lime and coriander.
