Name: NZ Smoky Hoki & Cherry Tomato Caldereta with Garlic Rice & Avocado Salsa
Total time: 30 min
Yield: 2
Cuisine: Spanish
Ingredients: 2 Garlic; 560 g Hoki Fillets; 1 packet Parsley; 1 packet Basmati Rice; 1 Red Onion; 1 sachet Chicken-Style Stock Powder; 1 sachet Kiwi Spice Blend; 1 Lemon; 1 tin Tinned Cherry Tomatoes; 1 Radish

HelloFresh

Recipes

NZ Smoky Hoki & Cherry Tomato Caldereta

with Garlic Rice & Avocado Salsa

Get up to $175 off

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

560 g

Hoki Fillets

1 packet

Parsley

1 packet

Basmati Rice

Red Onion

1 sachet

Chicken-Style Stock Powder

1 sachet

Kiwi Spice Blend

Lemon

1 tin

Tinned Cherry Tomatoes

Radish

Nutrition Values

Calories615 kcal

Energy (kJ)2570 kJ

Fat4.2 g

of which saturates1.3 g

Carbohydrate79.2 g

of which sugars15.1 g

Dietary Fibre7 g

Protein61.4 g

Sodium1230 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

• Finely chop garlic. In a medium saucepan, heat half 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 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!

• Meanwhile, finely chop radish and parsley. Thinly slice onion (see ingredients). • Slice lemon into wedges. • Discard any liquid from hoki fillet packaging. Cut fish into 2cm chunks and season with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil and remaining butter over medium-high heat. • Cook onion, until tender, 4-5 minutes. • Add kiwi spice blend and remaining garlic, and cook until fragrant, 1-2 minutes.

• Add tinned cherry tomatoes, chicken-style stock powder, the water (for the sauce) and the brown sugar, and simmer, stirring, until slightly reduced, 2-3 minutes. • Add hoki and cook, stirring, until just cooked, 5-6 minutes. Season to taste. TIP: White fish is cooked through when the centre turns from translucent to white.

• Meanwhile, in a medium bowl combine radish, parsley, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.

• Divide garlic rice between bowls. Top with smoky hoki and cherry tomato caldereta. • Serve with radish salsa. Enjoy!