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FTC - NZ Japanese Teriyaki Fish

FTC - NZ Japanese Teriyaki Fish

with Ginger Rice & Garlic Greens

Allergens:
Sesame
•Soy

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

Total25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

Ginger

1 sachet

Coriander

1 packet

Teriyaki Sauce

(Contains: Sesame, Soy; )

1 packet

Jasmine rice

2

Carrot

2

Garlic

1

Asian Greens

White Fish Fillets

Nutrition Values

Calories207 kcal
Energy (kJ)865 kJ
Fat2.4 g
of which saturates0.3 g
Carbohydrate38.7 g
of which sugars13.1 g
Dietary Fibre5.3 g
Protein5.1 g
Sodium621 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.

Cooking Steps

1

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

2

While the rice is cooking, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Roughly chop the coriander.

3

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the carrot and cook, until softened, 4-5 minutes. Add the Asian greens and garlic and cook, until softened, 1-2 minutes. Transfer to a medium bowl and cover to keep warm.

4

While the veggies are cooking, in a small bowl, combine the teriyaki sauce, brown sugar, soy sauce, rice wine vinegar and water (for the sauce).

5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the fish fillets on both sides with salt and pepper and add to the pan. Cook until just cooked through, 2-4 minutes each side. Pour the teriyaki glaze over the fish. Cook until reduced slightly, 1-2 minutes.

6

Divide the ginger rice between bowls and top with the teriyaki glazed fish and garlic veggies. Spoon over any excess glaze from the pan and garnish with the coriander. Enjoy!

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