Chinese-Style Fish En Papillote & Jasmine Rice
with Garlic Prawns, Veggies & Soy-Ginger Sauce
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1 packet
Jasmine rice
1 packet
Green beans
1 packet
Ginger Paste
1 packet
Crispy Shallots
1
Carrot
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
1
Lemon
200 g
Peeled Prawns
(Contains: Crustaceans; )
280 g
Smooth Dory Fillets
(Contains: Fish; )
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek
• Meanwhile, thinly slice lemon into rounds. Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • Season fish on both sides and top with lemon slices. Wrap in baking paper, then in foil, folding the seams to seal. • Place wrapped fish on an oven tray. Bake until cooked through, 12-14 minutes.
• Meanwhile, finely chop garlic. Trim green beans. Thinly slice carrot into sticks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil and cook green beans and carrot until tender, 4-5 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to bowl with prawns and cover to keep warm.
• In a small heatproof bowl, microwave the sesame oil, remaining garlic and ginger paste, in 30-second bursts, until warmed through. • Stir through the soy sauce mix and the brown sugar.
• Divide jasmine rice between bowls. • Top with steamed fish, garlic prawns and veggies. • Spoon soy-ginger sauce over fish and veggies. Garnish with crispy shallots to serve. Enjoy!
