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by Woolies Pantry

My favourite way with frozen hake

May 4, 2012 in Cooking with Woolies

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I was so happy to see they have frozen hake on special at Woolies right now (ends Sunday 6 May). Hake is one of my favourite go-to fish for everyday cooking. It’s like a blank canvas and generally takes on any flavour really well.

I only cook it from frozen when I bake it in the oven because that way it cooks while retaining moisture and texture. For pan-frying I normally let it defrost for about an hour or so before pan-frying. It’s important to ensure it’s defrosted all the way through so that when you cook it it’s not still cold in the middle.

COCONUT AND CARDAMOM RICE NOODLES WITH PAN-FRIED HAKE

In this recipe the cardamom adds a beautiful sweetness to the hake while the chillie adds a fiery kick, but the flavours are still nice and clean. It’s the perfect light meal, not too starchy, but you do feel satisfied afterwards. I serve it with rice noodles – the sauce clings wonderfully to the noodles.

Coconut-and-cardamom rice noodles with pan-fried hake

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Coconut and cardamom rice noodles with pan-fried hake
Author: 
Recipe type: main
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 200 ml light coconut milk (half a can)
  • ½ cup vegetable stock
  • 6 cardamom pods
  • 2 garlic cloves, crushed
  • 1 fresh green chilli, chopped
  • 4 x 200 g hake fillets, cut into portions, or use hake medallions
  • 2 T olive oil
  • Sea salt and freshly ground black pepper
  • 500 g rice noodles
  • 100 g val papdi, podded and blanched (see note)
  • ½ cup coconut flakes, toasted, for serving
  • 1 lime, juiced and zested

Instructions
  1. Place the coconut milk, stock, cardamom, garlic and chilli in a saucepan and bring to a gentle simmer over a medium to low heat. Simmer for 10 to 15 minutes, or until slightly reduced and fragrant.
  2. Place a pan over a high heat, rub the fish portions with olive oil and season. When the pan is hot, place the fish in the pan, skin-side down. Fry for 2 to 3 minutes without turning. When the fish comes away from the pan easily, turn over and fry for a further 30 seconds, or until cooked through and tender but still firm.
  3. Remove the fish from the heat and set aside. Add the noodles to the coconut broth and cook for 5 to 10 minutes, or until tender.
  4. To serve, place the hake in deep bowls, pour over the coconut broth and noodles, scatter with toasted coconut and val papdi, add a squeeze of lime juice and scatter with lime zest.

Notes
Val papdi are slightly bitter, flat green beans that originate from western India. Use mangetout, edamame beans or green beans as a substitute.

 

Enjoy!

Hannah,

Consultant Food Editor, Woolworths TASTE

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