Smoky Hoki & Cherry Tomato Caldereta
with Garlic Rice & Radish Salsa
Take a trip to the Philippines, with this twist on a caldereta. Delicate hoki fillets are flaked through a rich, cherry tomato stew and served on a bed of garlic rice. Top it off with radish and parsley salsa for a touch of freshness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tin
Tinned Cherry Tomatoes
280 g
Hoki Fillets
(Contains: Fish; )
1 packet
Parsley
1 packet
Basmati Rice
1
Red Onion
1 sachet
Chicken-Style Stock Powder
2
Garlic
1 sachet
Kiwi Spice Blend
1
Lemon
1
Capsicum
Not included in your delivery
½ cup
water
Nutrition Values
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, roughly chop capsicum. 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 high heat. • Cook onion and capsicum, until tender, 4-5 minutes. • Reduce heat to medium and 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), the brown sugar and a squeeze of lemon juice, 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.
• Divide garlic rice between bowls. Top with smoky hoki and cherry tomato caldereta. • Tear over parsley and serve with any remaining lemon wedges. Enjoy!
