Thai Coconut Poached Hake
Delicate hake, bathed in coconut, kissed by Thai spice.
Recipe by Jay Miller
Time: 30 minutes
Servings: 4
Ingredients:
- 600g Hake fillets, cut into 4 portions and seasoned with kosher salt.
Broth Base:
- 2 Tbsp neutral cooking oil
- 1 small white onion, thinly sliced
- 3 to 4 garlic cloves, thinly sliced
- 2 Tbsp minced fresh ginger
- 1 Serrano or Thai chile, thinly sliced (remove seeds for less heat)
- 1 can (400ml) coconut milk
- 1 cup vegetable or seafood stock
- 2 tsp fish sauce
- 1 tsp coconut sugar (or granulated sugar)
- 1 lime (zest and juice, divided)
- Vegetables: 2 large handfuls fresh spinach
For Serving:
- 2 cups cooked brown rice
- Fresh coriander and sliced spring onion for garnish
- Chili oil or chili crisp (optional)
How To Make Thai Coconut Poached Hake
- Prep the Fish: Season the hake fillets evenly with salt and set aside.
- Sauté Aromatics: Heat oil in a large skillet with a fitted lid over medium heat. Add the onion and cook until softened (about 5 minutes). Stir in the garlic, ginger, and chile; cook for 2 more minutes until fragrant.
- Build the Broth: Add the coconut milk, stock, fish sauce, sugar, and lime zest. Bring the mixture to a gentle simmer.
- Wilt Greens: Add the spinach to the broth and stir until just wilted.
- Poach: Nestle the hake fillets into the broth (they should be mostly submerged). Turn the heat down to low, cover the skillet, and cook until the fish is opaque and flakes easily (about 6 to 8 minutes).
- Finish: Remove from heat and stir in the lime juice.
- Serve: Divide the cooked brown rice into bowls, top with a hake fillet and a generous ladle of the coconut broth. Garnish with coriander and spring onion, and a drizzle of chili oil.