Grilled hake with Thai red curry sauce

Siba Mtongana
4 servings Prep: 10 mins, Cooking: 20 mins
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Grilled hake complemented by Thai red curry sauce. Nutritious and flavourful. PARTNER CONTENT with The Marine Stewardship Council.

By Food24 September 22 2020
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Ingredients (19)

30 ml olive oil
1 red onion — finely chopped
2 garlic cloves — crushed
15 ml fresh ginger — crushed
20 ml red thai curry paste
60 ml tomato sauce
2 canned reduced-fat coconut milk
375 ml chicken stock
15 ml fish sauce
4 hake fillets — MSC certified
15 ml fish sauce
15 ml soy sauce
1 lime — juice only
30 ml olive oil
4 carrots — cut into spirals using a peeler
350 g green beans
fresh coriander leaves
lime slices — charred
15 ml cashew nuts — toasted
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For the sauce: In a large saucepan add the oil. Sauté the onion for 3 minutes until its soft and translucent. Add the garlic and ginger, continue to stir for a further minute.

Add the paste and tomato sauce making sure that you continuously stir so that it does not burn.

Add the coconut milk, warmed chicken stock and the fish sauce. Bring to the boil and then reduce to low heat. Simmer for 15 minutes, stirring occasionally until the sauce has thickened and reduced.

For the fish and vegetables: Lay out the fish on a tray or chopping board. Mix the soy, fish sauce together. Brush the fish with the mixture. Drizzle the fish with the lime juice. Set aside.

Add the oil to a large non-stick frying pan. Fry the fish for 3 minutes on the skinless side.

Then flip to the skin side to continue cooking for about 5 minutes until the skin has crisp up. Remove from the pan and keep aside warm.

In the same pan add the green beans, sauté for 3 minutes. Remove and place aside. Add the carrot spirals in the same pan, sauté for 2 minutes, making sure not to overcook.

Serving: Place the green beans on one side of the small pan, following with the carrot spirals, cooked fish. Carefully add the sauce using a ladle. Garnish with the lime slices, cashew nuts and fresh coriander. Enjoy.

Recipe by: Siba Mtongana, MSC Ambassador Chef, food expert and author

For seafood that’s good for you and the ocean too, choose sustainable seafood with the MSC blue fish label and Heart Mark logo. More at

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