Korma Baked Hake
with scallion mash and garlicky broccoli
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.
Tags:
Under 650 calories
•Discovery
•Quick
•Eat Me First
Allergens:
Fish
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
3 unit(s)
Potatoes
250 grams
Hake
(Contains Fish)
1 sachet(s)
Korma Curry Paste
1 unit(s)
Garlic
2 unit(s)
Scallion
1 sachet(s)
Sweet Chilli Sauce
1 unit(s)
Broccoli
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)2227 kJ
Energy (kcal)532 kcal
Fat12.9 g
of which saturates2.3 g
Carbohydrate76 g
of which sugars11.4 g
Dietary Fiber0 g
Protein34.4 g
Cholesterol0 mg
Salt3.53 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Potato Masher
•Pan with Lid
•Colander
•Pot with Lid
Instructions
1
- 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.
2
- 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, bake the fish on the top shelf until cooked through, 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.
- Meanwhile, trim the broccoli. Cut head into small florets and stem into 2cm pieces.
- Peel and grate the garlic (or use a garlic press).
- Trim and thinly slice the scallion.
3
- While the hake cooks, place a pan over medium-high heat with a drizzle of oil.
- Once the pan is hot, add the broccoli 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 broccoli are tender, 4-5 mins. Remove the pan from the heat.
- Meanwhile, mix the scallion into the creamy mashed potato.
4
- Divide the scallion mash between plates.
- Serve the korma baked hake and garlicky broccoli alongside.
- Drizzle the sweet chilli sauce over the fish.
