FTC - NZ Sweet Chilli-Glazed Fish
with Asian Veggies & Garlic Rice
Ingredients
1 packet
Crushed Peanuts
1 sachet
Coriander
1 packet
Sweet Chilli Sauce
1
Asian Greens
1 sachet
Southeast Asian Spice Blend
1 packet
Basmati Rice
2
Carrot
2
Garlic
White Fish Fillets
Nutrition Values
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens.
In a small bowl, combine the sweet chilli sauce, soy sauce, rice wine vinegar and water (for the sauce). Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook, until softened, 4-5 minutes. Add the Asian greens and cook, until softened, 1-2 minutes. Season with salt and pepper. Transfer to a medium bowl.
In a shallow bowl, add the Southeast Asian spice blend, then season with salt and pepper. Add the white fish fillets to the spice mix, then gently toss to coat on all sides. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the fish until just cooked through, 2-4 minutes each side. Remove from the heat and pour the sweet chilli glaze over the fish. Gently toss the fish to coat.
Roughly chop the coriander. Divide the garlic rice between bowls and top with the sweet chilli-glazed fish and Asian veggies. Spoon over any excess glaze from the pan. Garnish with the crushed peanuts and coriander. Enjoy!
