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
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
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!
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.
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.
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).
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.
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!