Cornish Hake en Papillote (Thai Style)

Cornish Hake en Papillote (Thai Style)

A simple, yet spectacular way to serve fabulously fresh Cornish fish suffused with delicately-fragranced Thai flavours

  •  Dish Type: Main
  •  Serves: 2
  •  Preparation time: 10 mins
  •  Cooking time: 20 mins
  •  Difficulty: Easy / Medium
  •  Cuisine type: Thai


  • 160g portions of Cornish Hake x 2
  • 150g Thai fragrant rice
  • 100g pouch of poaching liquor
  • 1 x bok choi
  • 1 x small shallot
  • 20g root ginger
  • 1 x red chilli
  • 1 x lemongrass stalk
  • 1 tsp coriander seeds
  • 2.5g fresh coriander leaves
  • 2 x lime leaves


  1. Preheat oven to 200oC. Whilst it is heating, start preparing your vegetables. Prepare each ingredient in the following way and then divide them into two equal piles. Divide the thick end of the lemongrass stalk into four equal pieces and bruise to release the flavour. Peel and slice the ginger and the shallots. Wash the bok choi, cut the bulb in half, then roughly cut into bite size pieces. Add a lime leaf to each pile. Finally, de-seed the red chilli, chop finely and keep separately to one side
  2. Bring approximately 225ml of water to the boil in a saucepan. Season with salt. Rinse the Thai fragrant rice in cold water until it runs clear, then add to the pan of boiling water and, bring it back to the boil. Replace the lid and reduce to a low heat, simmering for 12– 15 minutes. When all the water has been absorbed and the rice is tender, remove from the heat. Fluff up the rice, with a fork, and serve. (Chefs tip – you can replace some of the water with coconut milk, if you would like coconut flavoured rice)
  3. While the rice is cooking, add the coriander seeds to the two piles of prepared vegetables. Lay the en papillotte bag on a flat surface, clear side up. Place two separate piles of vegetables in the bag (between the paper layer and the window), allowing a gap between them. Season the hake portions with salt and pepper and place them in the bag - one on top of each pile. Sprinkle the red chilli over the fish - a little for a background warmth, or a lot for a punchier heat, depending on your taste. Leave the seeds in if you like it fiery! Divide and add the coriander leaves. Lastly, shake the pouch of poaching liquor well and pour into the bag, before sealing it. Place it onto a baking tray and into the oven for approx 10 minutes.
  4. Once the fish is thoroughly cooked, remove the tray from the oven, carefully lift the bag onto a large serving plate to serve.
  5. Divide the rice between two bowl plates and cut the bag open carefully, along the middle of the film side, allowing the beautiful fragrance to waft up into the air. Using a suitable slice, serve each portion of fish and vegetables onto the plates. Use a spoon to serve any remaining liquor from the bag and enjoy.

Nutrition per serving

  • Per Serving 520kcal / 2194kj
  • Fat 13.5g
  • Saturates 4.7g
  • Carbs 61.5g
  • Sugars 2.1g
  • Protein 36.4g
  • Salt 2.4g
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