Quick Japanese-Style Dory Fillets

Name: Quick Japanese-Style Dory Fillets with Katsu Sauce & Pear Slaw
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Panko Breadcrumbs; 1 packet Japanese Dressing; 1 packet baby leaves; 1 Pear; 1 packet Katsu Paste; 1 Carrot; 1 packet Shredded Cabbage Mix; 1 packet Sweet Soy Seasoning; 280 g Smooth Dory Fillets

with Katsu Sauce & Pear Slaw

Get up to $175 off

Allergens:

Wheat

•Gluten

•Sesame

•Soy

•Fish

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

1 packet

Japanese Dressing

(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs. )

1 packet

baby leaves

Pear

1 packet

Katsu Paste

(May be present: Fish, Eggs, Sesame, Soy, Wheat, Gluten, Milk, Almond. )

Carrot

1 packet

Shredded Cabbage Mix

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy; )

280 g

Smooth Dory Fillets

(Contains: Fish; )

Nutrition Values

Calories353 kcal

Energy (kJ)1480 kJ

Fat9.6 g

of which saturates1 g

Carbohydrate41.2 g

of which sugars18.3 g

Dietary Fibre4.5 g

Protein22.8 g

Sodium1360 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

• Grate carrot. Roughly chop baby leaves. Thinly slice pear into wedges. • Discard any liquid from white fish fillet packaging. Slice fish in half crossways to get 1 piece per person.

Little cooks: Older kids can help grate the carrot under adult supervision.

• 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: White fish 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

• While the chicken is cooking, combine carrot, baby leaves, pear, shredded cabbage mix, Japanese dressing and a drizzle of olive oil in a large bowl. Season. • Wipe out the frying pan, then return to medium-high heat. Cook katsu paste, the butter, brown sugar and the water, stirring, until slightly reduced, 1-2 minutes. Remove from heat.

• Divide dory fillets and pear slaw between plates. • Drizzle katsu sauce over schnitzel to serve.