Steamed Hake with Coconut and Lemongrass Curry
Such a fantastic accompaniment to seafood, this lemongrass and coconut curry sauce sings with a piece of steamed hake.
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
18
MINUTES
Ingredients
1 tsp coriander seeds
4 shallots chopped
6 cloves of garlic, chopped
50g thumb of ginger peeled and chopped
2 sticks of lemongrass chopped (outer layers removed)
2 green chillies finely diced
1 large bunch coriander (leaves reserved for garnish)
4tb golden rapeseed oil
1x 400ml can coconut milk
1tb fish sauce
1/2tsp palm sugar
2 limes
Method
For the curry sauce:
In a small heavy-based saucepan on medium heat, toast the coriander seeds until fragrant. Remove from the heat and allow to cool.
Place the toasted coriander seeds, chopped shallot, garlic, ginger, lemongrass, chilli and the stalks of coriander in a food processor with 2 tbsp of rapeseed oil.
Purée until a rough paste is formed.
Heat a medium-sized heavy-based saucepan on medium-high heat.
Add the remaining 2 tbsp of rapeseed oil and curry paste to the pot. Cook for 4-5 minutes to soften the harshness of the garlic, shallot and ginger, stirring regularly to avoid catching.
Add the coconut milk to the pot and bring to the boil. Be sure to scrape the bottom of the pot to remove any sediment and avoid burning.
Reduce for 4-5 minutes until thickened and season with fish sauce, palm sugar and fresh lime juice to finish.
For the hake:
Bring to the boil a large pot of water that snugly fits your steamer attachment.
Using rapeseed oil, lightly grease a piece of parchment paper large enough to cover the surface area of the steamer. Make sure it’s large enough to allow space between each fillet of fish.
Place the fillets of hake skin-side down in the steamer on top of the parchment, season with fine sea salt and reduce the heat to a simmer.
Steam for 6-8 minutes depending on the thickness of the fillet, which will flake when pressed.
Serve with the lemongrass curry sauce and some boiled rice. Garnish with coriander leaf.
