How to cook Thai Broiled Hake Fillets with Jasmine Rice
- 1 1/2 pounds hake or some other firm-fleshed fish fillets, such as cod or snapper, cut into four 6-ounce pieces
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 sprigs fresh dill
- 3 lemons (2 cut into thin slices and 1 used to make 1 tablespoon zest)
- 6 tablespoons butter
- 2 cups cooked Jasmine rice, kept warm
- Preheat broiler. Arrange the hake fillets in a baking dish. Sprinkle with the salt and pepper.
- Place 2 sprigs of dill, 3 lemon slices, and 1 tablespoon of butter on each piece of hake.
- Broil until the fish is just cooked and is flaky and opaque, 10 to 12 minutes.
- Toss the warm rice with the remaining butter and the zest.
- Spoon the rice onto dinner plates and top with the broiled hake fillets.
- Serve with steamed cabbage.
The Thai Broiled Hake Fillets with Jasmine Rice is a very affordable dish. So quick and easy to cook - healthy as well.
Jasmine rice, sometimes known as Thai fragrant rice, is a long-grain variety of rice that has a nutty aroma and a subtle and pandan-like flavor. Jasmine rice is originally from Thailand. The grains will cling when cooked, though it is less sticky than other rices as it has less amylopectin.
This recipe for Thai Broiled Hake Fillets with Jasmine Rice serves/makes: 4
The Thai Broiled Hake Fillets with Jasmine Rice recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Hake
Preparation Method: Broiled/Grilled