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!
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
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; )
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; )
• 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!
• 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!
• 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.
• 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.
• 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.
• 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!