Thai-Style Hake & Veg Parcel With Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into strips

Wash your pak choi, and pat it dry with kitchen paper, then cut the pak choi in half, separating the white bases and green tops

Cut the white bases into bite-sized pieces

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Boil a kettle

Chop your creamed coconut roughly (if required!) and dissolve it in 100ml [150ml] [200ml] boiled water

Add your soy sauce, Thai green curry paste, chopped garlic, chopped ginger, 1 tsp [1 1/2 tsp] [2 tsp] sugar and your lime leaf[ves] and stir it all up – this is your Thai-style curry stock

Cut  A3 size sheets of baking paper (or tin foil)

Divide the pepper strips and the pak choi green tops and chopped white bases evenly between the sheets

Lay each hake fillet on top of the vegetables and season with a pinch of salt

Slightly scrunch the edges of the paper around the filling and then add the Thai-style curry stock evenly between each parcel

Scrunch the edges of the baking paper around the fish to form a sealed parcel and add to a baking tray (or two!)

Put the tray[s] in the oven for 17 min or until the fish is cooked through and the veg has softened – this is your Thai-style hake & veg

Tip: Your fish is cooked once it turns opaque and flakes easily

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving