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Pan-Seared Fish & North Indian Coconut Sauce

Pan-Seared Fish & North Indian Coconut Sauce

with Garlic-Soy Veggies & Basmati Rice

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Our rich North Indian-spiced coconut sauce is a stellar way to bring fish to your dinner table. It's full of aromatic flavours and ready in less than 30 minutes. To make the perfect rice, avoid the temptation to lift the lid before it's ready – it cooks in its own steam!

Allergens:GlutenSoyFish

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 Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

2 clove

garlic

2 unit

carrot

1 packet

Asian greens

1 bunch

coriander

1 packet

white fish fillets

(ContainsFish)

1 sachet

mild North Indian spice blend

1 tin

coconut milk

1 sachet

vegetable stock powder

Not included in your delivery

olive oil

1.5 cup

water

2 tsp

soy sauce

(ContainsGluten, Soy)

1 tsp

rice wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2880 kJ
Fat21.9 g
of which saturates13.3 g
Carbohydrate70.7 g
of which sugars10 g
Dietary Fibre0 g
Protein39.6 g
Cholesterol0 mg
Sodium1710 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, add the water and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan 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!

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 medium-high heat with a drizzle of olive oil. Add the carrot and cook until just tender, 4-5 minutes. Add the Asian greens and garlic and cook until softened, 1-2 minutes. Add the soy sauce and rice wine vinegar and toss to combine. Transfer to a bowl and cover to keep warm.

4

Return the frying pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add the white fish fillets and cook until golden and just cooked through, 2-3 minutes on each side (depending on thickness). Transfer to a plate.

TIP: The fish is cooked through when it turns from translucent to white.

5

Return the frying pan to a medium heat with a drizzle of olive oil. Add the mild North Indian spice blend and cook until fragrant, 1 minute. Add the coconut milk and vegetable stock powder. Stir to combine and simmer until slightly thickened, 1-2 minutes. Add any fish resting juices to the sauce and stir to combine.

6

Divide the basmati rice between bowls. Top with the garlic-soy veggies and fish. Spoon over the North Indian coconut sauce. Garnish with the coriander.