Fragrant hake, lime and coconut pilaf
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Fragrant hake, lime and coconut pilaf
A speedy rice dish packed with flavour from lime and coconut
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
457Kcal
Fat
16gr
Saturates
7gr
Carbs
60gr
Sugars
8gr
Fibre
4gr
Protein
22gr
Salt
1.9gr
Ingredients
- 2 tbsp sunflower oil
- 2 skinless hake fillets, or other white fish
- 1 large onion, peeled and thinly sliced
- 4 garlic cloves, sliced
- 1 tsp ground turmeric
- 1 red chilli (deseeded if you like), finely chopped
- 250g basmati rice, rinsed well
- 1 x 400ml tin lighter coconut milk
- 1 tsp fine sea salt
- 1 tbsp tamari
- 1 tsp clear honey
- 1 x 300g pack dwarf beans, trimmed and halved
- 1 x 30g pack coriander, chopped
- 2 limes, juice and zest of 1, cut the other into wedges
Step by step
- Heat the oil in a medium saucepan over a medium-high heat, cook the hake on both sides for 1 minute each side or until golden, remove to a plate.
- Cook the onion for 6 minutes or until golden and softened, then add the garlic, turmeric and chilli and cook for 2-3 minutes, stirring. Mix in the rice and cook for another minute.
- Add the coconut milk, 200ml of cold water, the salt, tamari, honey and green beans, then bring to the boil, allowing everything to bubble for 2 minutes. Reduce to the lowest heat setting, set the browned hake fillets on top of the rice, cover the pan tightly with a lid and cook very gently for 15 minutes.
- Remove the pan from the heat and leave to rest for 3 more minutes before removing the lid. Stir through the coriander, lime zest and juice and some salt and pepper, breaking the fish into chunky flakes as you go. Serve with the lime wedges.
