Chinese-Style Fish En Papillote & Jasmine Rice
with Garlic Veggies & Soy-Ginger Sauce- Fish
- Sesame
- Gluten
- Soy
- May contain traces of allergens
- Eggs
- Fish
- Milk
- Sesame
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
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, you're plate will be licked clean! *This recipe is under 650kcal per serving.* *We’ve replaced the crispy shallots in this recipe with spring onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
jasmine rice
(Contains: May contain traces of allergens; )
½
lemon
1 packet
Smooth Dory Fillets
(Contains: Fish; )
3 clove
garlic
1 packet
green beans
1
carrot
1 packet
ginger paste
(Contains: May contain traces of allergens; )
1 packet
soy sauce mix
(Contains: Gluten, Soy, May contain traces of allergens, Eggs, Fish, Milk, Sesame, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut; )
1 sprig
spring onion
Not included in your delivery
olive oil
1.25 cup
water
1 tbs
sesame oil
(Contains: Sesame; )
1 tsp
brown sugar
Nutrition Values
Utensils
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. Thinly slice spring onion.
• In a large frying pan, heat a drizzle of olive oil over high heat. 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 a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil and the sesame oil. • Add remaining garlic and ginger paste and cook until fragrant, 1 minute. • Remove pan from heat, then stir through the soy sauce mix and the brown sugar.
• Divide jasmine rice between bowls. • Top with garlic veggies and steamed fish. • Spoon soy-ginger sauce over fish and veggies. Garnish with spring onion to serve. Enjoy!
