Thai style hake|
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Thai style hake served with dauphinoise sweet potatoes

Hake baked in an aromatic Thai dressing and served with a sweet potato bake
Author Debbie


For the Thai dressing:

  • 3 tablespoons of oil
  • 2 cm piece of ginger finely chopped
  • Juice of half a lemon
  • Half a red chilli finely chopped
  • Handful of coriander roughly chopped including stems
  • 2 Kaffir lime leaves

For the dauphinoise:

  • 300 g sweet potatoes peeled and finely sliced into circles
  • 150 ml double cream
  • 150 ml milk
  • 1 garlic clove peeled and crushed
  • 25 g butter
  • Sprinkle of nutmeg
  • 1 bay leaf
  • Parmesan
  • Plenty of black pepper

For the fish dish:

  • 2 fillets of hake
  • 3 tbsp of homemade Thai dressing
  • 1 stem of lemon grass
  • 1 lime


To make the Thai dressing: Use a small blender to blitz together the oil, ginger, lemon juice, chilli, coriander and kaffir lime leaves. If dressing appears too clumpy add more oil and blitz again until desired consistency is reached. And thats the dressing done.

    For the dauphinoise sweet potatoes: Heat the oven to 180Ëš. Pour the cream and milk into a pan and mix well. Add the garlic, butter, nutmeg, bay leaf and black pepper. Slowly heat the cream mixture whilst stirring to ensure the butter fully dissolves. Once bubbles begin to form around the edge of the pan remove it from the heat (Do not let the cream mixture boil).

    • Strain the cream mixture through a sieve
    • Layer the potatoes in a small baking dish, overlapping one circle over the next and creating at least 3 layers. Season in-between layers if desired. Pour the strained cream over the potatoes (cream should level off just below the top level of potatoes).
    • Sprinkle grated parmesan and cracked black pepper over the top and place in the middle of the oven for 1hr 20 mins. Cover with foil for first hour, then remove for final 20 minutes and sprinkle over more parmesan if required.

    For the Hake: Pre heat a tray in the oven at 180 degrees C. Drizzle oil over a sheet of foil and place fillets directly over this and move around, so coating the base of the fish.  Spread a generous layer of the Thai dressing over each hake fillet. Bash a stick of lemongrass with a rolling pin in order to release its fragrance, place this in the foil with the fish. Close the foil loosely around the fish, leaving as much room as possible for air to circulate within the foil. Place the foil parcel on the pre=heated tray and bake for 20 minutes.

    • Once cooked through, serve the hake with a portion of the dauphinoise sweet potatoes and your choice of veg.