Double Asian-Style Hoki Fish Cakes & Garlic Rice
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Double Asian-Style Hoki Fish Cakes & Garlic Rice

Double Asian-Style Hoki Fish Cakes & Garlic Rice

Take your cooking skills to the next level!

Time to unleash your inner chef! Dive into a world of new flavour with these Asian-style fish cakes, crispy on the outside and juicy, tender and fragrant on the inside. Served with garlic rice, a tangy pickled carrot salad, and a drizzle of spicy sriracha mayo, this dish is a fun, zesty twist on dinner time!

Allergens:
Milk
•fish
•Soy
•Gluten(Wheat)
•Gluten
•Egg

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time20 minutes
DifficultyMedium

Ingredients

Serving amount

3 clove

garlic

1 packet

Jasmine rice

(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )

1

Carrot

1 packet

Coriander

2 packet

hoki fillets

(Contains fish; )

1 sachet

Sweet Soy Seasoning

(Contains Soy, Gluten(Wheat); )

1 packet

Ginger Paste

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

Panko Breadcrumbs

(Contains Gluten(Wheat); )

1

Cucumber

½

Fresh Chilli (Optional)

½

lemon

1 packet

Mixed Salad Leaves

1 packet

Sweet Chilli Sauce

1 packet

Mayonnaise

(Contains Egg; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1.25 cup

water

¼ cup

vinegar (white wine or rice wine)

¼ cup

plain flour

(Contains Gluten; )

1

egg

(Contains Egg; )

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Nutrition Values

Energy (kJ)3488 kJ
Calories833 kcal
Fat30.9 g
of which saturates9.6 g
Carbohydrate69.8 g
of which sugars12.1 g
Dietary Fibre6.9 g
Protein64.6 g
Sodium1003 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan
•Lid
•Food Processor
•Large Non-Stick Pan

Cooking Steps

1
1

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• Meanwhile, using a vegetable peeler, peel carrot into ribbons. • Finely chop coriander. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add carrot to the pickling liquid. Add enough water to just cover carrot. Set aside.

TIP: Peeling the carrot very thinly helps it pickle faster!

3
3

• Transfer hoki fillets, sweet soy seasoning, ginger paste, coriander, remaining garlic, half the plain flour and a pinch of pepper to a food processor. Pulse until the mixture resembles a chunky paste. Transfer hoki mixture to a bowl. • Using damp hands, shape mixture into 2cm-thick patties (2 per person). • In a shallow bowl, combine the remaining plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Gently dip hoki patties into flour mixture to coat, followed by the egg and finally the breadcrumbs. Transfer to a plate.

TIP: If you don't have a food processor, use a blender or stick blender instead.

4
4

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed hoki patties in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the patties don't stick to the pan.

5
5

• While the patties are cooking, thinly slice cucumber into half-moons. Thinly slice fresh chilli (if using). Slice lemon into wedges. Drain pickled carrot. • In a large bowl, combine mixed salad leaves, cucumber, carrot, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper to taste.

6
6

• In a small bowl, combine sweet chilli sauce and mayonnaise. • Divide garlic rice between bowls. Top with Asian-style hoki fish cakes and picked carrot salad. • Drizzle over sweet chilli mayo. • Garnish with chilli to serve. Enjoy!