Smokey Hoki & Cherry Tomato Caldereta
with Garlic Rice & Radish Salsa
In 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
Radish
1
Courgette
Not included in your delivery
1 drizzle
olive oil
30 g
butter
(Contains: Milk; )
1.5 cup
water (for the rice)
1 cup
water (for the sauce)
1 tsp
brown sugar
Nutrition Values
Utensils
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). Cut courgette into bite-sized chunks.
• 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 and courgette, 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 smokey hoki and cherry tomato caldereta.
• Serve with radish salsa. Enjoy!
