Soy-Ginger Steamed Fish & Jasmine Rice
with Garlic Veggies & Fresh Chilli
- Wheat
- Gluten
- Soy
- Fish
- Sesame
Time to unleash your inner chef! We've unlocked the key to creating the most tender, moist and flaky steamed fish. Pop your fish straight onto a bed of baking paper and foil with any flavours you like, wrap it up and let your oven do the rest. Paired with tender veggies and a flavourful soy-ginger sauce, your plate will be licked clean! This recipe is under 650kcal per serving.
Ingredients
1 packet
Crispy Shallots
1 packet
Jasmine rice
1 packet
Green beans
1 packet
Ginger Paste
1
Carrot
2
Garlic
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
1
Lemon
280 g
Smooth Dory Fillets
(Contains: Fish; )
1
Fresh Chilli
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
1 tbs
sesame oil
(Contains: Sesame; )
1 tsp
brown sugar
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. Pat dry the fish and slice 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. Roughly chop Asian greens.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook green beans and Asian greens until tender, 4-5 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl 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.
• Thinly slice fresh chilli. Divide jasmine rice between bowls. • Top with steamed fish and garlic veggies. • Spoon soy-ginger sauce over fish and veggies. Garnish with crispy shallots and chilli (if using) to serve. Enjoy!
