Thai-Style Hake with Quinoa Stir-Fry & Peanuts

Serving size

1 person 2 people 4 people

Ingredients

1 garlic clove
80g baby corn
1 pak choi
1 spring onion
10g roasted peanuts (Peanuts, Nuts, Sesame)
1 tbsp white miso paste (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
15ml hot honey

(honey, chilli extract)
80g quinoa

(Quinoa 100%)
3 tbsp thai red curry paste

(Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
2 hake fillets (skin off) (Fish)
1 unwaxed lime
1 handful of fresh coriander

Allergens

Contains: Peanuts, Soya, Sesame, Fish

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	134Kcal	521Kcal
	559kJ	2180kJ
Fat	4.5g	18g
of which saturates	0.7g	2.7g
Carbohydrates	11g	41g
of which sugars	3.4g	13g
Protein	13g	49g
Salt	0.24g	0.94g
Fibre	2.2g	8.6g

Ingredients

1 tsp black sesame seeds (use half) (Sesame)
1 midi cucumber (use half)
80g quinoa (use half)

(Quinoa 100%)
1 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
20g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
1 handful of fresh coriander (use half)
1 unwaxed lime (use half)
15ml hot honey (use half)

(honey, chilli extract)
3 tbsp thai red curry paste (use half)

(Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
150g hake fillet (skin off) (Fish)
1 red cabbage (use half)
1 carrot (use half)

Allergens

Contains: Peanuts, Soya, Sesame, Fish

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	118Kcal	579Kcal
	494kJ	2422kJ
Fat	4.4g	22g
of which saturates	0.6g	3.1g
Carbohydrates	9g	46g
of which sugars	3.7g	18g
Protein	10g	50g
Salt	0.42g	2.1g
Fibre	2.2g	11g

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Prep in 10 High protein 5 plants Low sat fat

Thai-Style Hake with Quinoa Stir-Fry & Peanuts

Prep time: 10 mins

Total time: 25 mins

Cuisine: Thai

Food group: Fish

Smother sustainably sourced hake with honey and curry paste, then bake until flaky. Toss carrots, cabbage, cucumber and quinoa with peanuts, and drench in tamari dressing. Plate up the two together – and dinner is served.

Cooking Instructions

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.

Before you start

Preheat the grill to high (240C)
Line a baking tray with silver foil
Bring a medium saucepan filled with salted water to a boil

Get started

Season the hake with salt, then place onto the foil lined baking tray. Drizzle with 1 tsp oil and grill for 10 mins
After 10 mins, spread the Thai paste and honey over the hake. Grill for a further 6 mins, until cooked through

Do the prep

Meanwhile, slice the corn into 1cm rounds widthways. Trim and cut the pak choi into bite-sized pieces, keeping the stalks and leaves separate. Slice the spring onion into 2cm pieces. Finely chop or crush the garlic. Roughly chop the coriander
Add the quinoa to the pan of boiling water and boil for 13-14 mins, until cooked, then drain and allow to cool

Time to stir fry

Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the corn, pak choi stalks and onion and cook for 2-3 mins, then add garlic and cook for a further 1 min
Stir in the miso paste, pak choi leaves and a splash of water and cook for a further 1-2 mins
When ready, add the cooked quinoa, three-quarters of the coriander and the juice of the lime to the pan and stir to combine. Taste and season if needed

Plate up

Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Share the quinoa and veg between plates, topped with the hake. Sprinkle with the remaining peanuts and coriander to finish