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Golden Coconut Fish Curry
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Golden Coconut Fish Curry

Golden Coconut Fish Curry

with Garlic Rice & Crispy Shallots

Embark on a culinary journey with our with our golden curry, a harmonious blend of tender white fish bathed in a rich coconutty sauce. With pops of carrot and green beans throughout, this exotic dish promises a perfect balance of freshness and creaminess.

Allergens:
Milk
fish
Gluten
Soy

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

Total Time30 minutes
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

1

carrot

1 bag

green beans

1 packet

gemfish fillets

(Contains fish; )

1 sachet

Sweet Soy Seasoning

(Contains Gluten, Soy; )

1 packet

Katsu Paste

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

coconut milk

½ bag

coriander

1 packet

Crispy Shallots

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1.5 cup

water (for the rice)

1 tsp

soy sauce

(Contains Gluten, Soy; )

¼ cup

water (for the curry)

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Nutrition Values

Energy (kJ)2895 kJ
Fat38.3 g
of which saturates22.8 g
Carbohydrate86.7 g
of which sugars15.8 g
Protein25.8 g
Sodium1492 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.

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2
2

• Meanwhile, thinly slice carrot into half-moons. Trim and halve green beans. • Discard any liquid from gemfish fillets packaging. Slice fish in half crossways to get 1 piece per person.

3
3

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Season fish on both sides with salt and pepper. • When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.

TIP: Gemfish is cooked through when the centre turns from translucent to white. TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan

4
4

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and green beans, stirring, until tender, 5-6 minutes. • Add sweet soy seasoning and remaining garlic and cook, until fragrant, 1 minute.

5
5

• Reduce heat to medium, then add katsu paste, coconut milk, the soy sauce and water (for the curry) and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat, then flake in gemfish, stirring to combine. Season to taste.

6
6

• Divide garlic rice between bowls. • Top with golden coconut fish curry. Tear over coriander(see ingredients) and sprinkle over crispy shallots to garnish. Enjoy!