Korma Baked Hake
with scallion mash and garlicky green beans
A classic recipe gets an exciting twist. The flaky hake in this recipe is coated with korma curry paste and drizzled with sweet chilli sauce for a hint of heat, while the creamy mash that accompanies is strewn with zingy sliced scallion.
Korma Curry Paste
Sweet Chilli Sauce
Not included in your delivery
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to the boiling water and cook until fork tender, 12-18 mins.
- Once cooked, drain the potatoes in a colander and return to the pot, off the heat. Add a knob of butter and a splash of water or milk. Mash until smooth. Season with salt and pepper. Cover to keep warm.
- Coat the hake with the korma paste, salt and pepper and lay onto a lined baking tray. IMPORTANT: Wash hands and equipment after handling raw fish.
- When the oven is hot, pop the fish onto the top shelf and bake until cooked through, 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.
- Meanwhile, trim the green beans.
- Peel and grate the garlic (or use a garlic press).
- Trim and thinly slice the scallions.
- While the hake cooks, place a pan over medium-high heat with a drizzle of oil.
- Once the pan is hot, add the green beans and fry until starting to char, 2-3 mins.
- Stir in the garlic, lower the heat to medium and cook for 1 min.
- Add a splash of water and immediately cover with a lid or some foil. Cook until the green beans are tender, 4-5 mins. Remove the pan from the heat.
- Meanwhile, mix the scallions into the creamy mashed potato.
- Divide the scallion mash between plates.
- Serve the korma baked hake and garlicky green beans alongside.
- Drizzle the sweet chilli sauce over the fish.