Grilled hake with Thai red curry sauce | Marine Stewardship Council
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
Ingredients
- 30ml olive oil
- 1 red onion, finely chopped
- 2 cloves garlic, crushed
- 15ml fresh ginger, crushed
- 20ml red Thai paste
- 60ml tomato sauce
- 2 cans coconut milk, reduced fat
- 375ml chicken stock
- 15ml fish sauce
- 4 MSC certified hake fillets
- 15ml soy sauce
- Juice of 1 lime
- 4 carrots, cut into spirals using a peeler
- 350g fine green beans
- Coriander leaves
- Charred lime slices
- 15ml cashew nuts, toasted
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