The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Poached Hake in Spicy Thai Broth with Noodles
This is your next go-to speedy weeknight meal. Simmer sustainably caught hake in a spicy Thai red curry broth. Stir in coconut for richness, then cabbage and peppers for your veg. Fibre-rich brown rice noodles soak up all the flavour. Scatter over an almond and coriander topping for crunch.
Ready in 20
High protein
1/3 daily fibre
5 plants
Serving size
Ingredients
- 40g creamed coconut (use half)
- 2 tbsp red Thai curry paste (use half) (Cereals Containing Gluten) (red chilli, lemongrass, water, garlic, ginger, onions, rapeseed oil, salt, lime juice, lime leaf, cornflour, ground coriander, ground cumin, cayenne pepper)
- 1 handful of fresh coriander (use half)
- 1 sweetheart cabbage (use half)
- 150g hake fillet (skin off) (Fish)
- 1 unwaxed lime (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 10g flaked almonds (use half) (Nuts)
- 1 pepper (use half)
Nutritional Information
Calories: 647
Protein: 47g
Carbs: 51g
Fat: 30g
Ingredients
- 2 hake fillets (skin off) (Fish)
- 40g creamed coconut
- 1 pepper
- 2 tbsp red Thai curry paste (Cereals Containing Gluten) (red chilli, lemongrass, water, garlic, ginger, onions, rapeseed oil, salt, lime juice, lime leaf, cornflour, ground coriander, ground cumin, cayenne pepper)
- 1 unwaxed lime
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 sweetheart cabbage
- 1 handful of fresh coriander
- 10g flaked almonds (Nuts)
Nutritional Information
Calories: 636
Protein: 47g
Carbs: 51g
Fat: 28g
Poached Hake in Spicy Thai Broth with Noodles
This is your next go-to speedy weeknight meal. Simmer sustainably caught hake in a spicy Thai red curry broth. Stir in coconut for richness, then cabbage and peppers for your veg. Fibre-rich brown rice noodles soak up all the flavour. Scatter over an almond and coriander topping for crunch.
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Cooking Instructions
- Trim and finely slice the cabbage. Thinly slice the pepper. Heat a large frying pan with 1 tsp oil on high heat. Add both to the pan and cook for 3-4 mins, until softened. Season with sea salt.
- Dissolve the creamed coconut in a jug with 250ml hot water (125ml for 1 person). Season the fish with a pinch of sea salt. Halve the lime.
- Add the curry paste and coconut to the pan. Stir and cook for 1 min, then place the fish on top. Cover with a lid and steam for 5-8 mins, until the fish is cooked through and the sauce thickens slightly.
- Meanwhile, bring a medium saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork, and boil for 3-4 mins, until cooked, then drain.
- Make the almond topping; roughly chop the coriander. Place in a small bowl and mix with the almonds, juice from half the lime, 1/2 tsp oil and a pinch of sea salt. Squeeze the remaining lime juice over the fish (to taste).
- Serve the noodles in bowls and spoon over the broth. Place the fish on top and garnish with the almond topping.
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