Thai-Style Battered Hake

A box of ready battered fish nuggets, transformed into an elegant and healthy Thai meal, full of colour, texture and exotic flavours.

Difficulty

Prep Time

10 minutes

Cooking Time

25 minutes

Serves

5

Print Recipe

Ingredients

800 g box frozen battered fish nuggets
25ml SPAR canola oil
2 medium carrots, peeled and sliced into matchstick strips
1 medium onion, slivered
2 sticks celery, finely sliced
1 tray SPAR Freshline Mangetout peas (125 g), quartered on the diagonal
1 tray SPAR Freshline Baby Corn (125 g), halved lengthwise
3 baby brinjals, unpeeled, halved and slivered
125 g button mushrooms, sliced or quartered
15 ml fish sauce
50 g sachet SPAR Thai Yellow Curry Paste
1 can SPAR Coconut Milk Lite
80 g SPAR Freshline Sweet Baby Leaf Spinach
SPAR Sweet Chilli sauce

Method

Pre-heat the oven to 220 º C.
Bake the fish nuggets on a large baking tray in a single layer for 18 minutes.
Meanwhile, chop the vegetables and stir-fry them briefly in heated oil until still crunchy. Add in the yellow curry paste and stir-fry for a few seconds.
Combine the fish sauce and coconut milk, pour onto the vegetables and briefly bring to the boil. Add the spinach leaves and leave off the heat for them to wilt.
Serve the fish nuggets with a drizzle of sweet chilli sauce, and the crunchy Thai vegetables underneath or on the side.

Hints & Tips

For best results, try and plan the cooking steps so everything is ready at the same time, to just assemble and serve.

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