Quick Mumbai-Spiced Fish & Carrot Noodle Salad

Name: Quick Mumbai-Spiced Fish & Carrot Noodle Salad with Garlic Yoghurt & Coriander
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Coriander; 1 packet Sweet Chilli Sauce; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 1 sachet Mumbai Spice Blend; 1 Carrot; 1 packet Shredded Cabbage Mix; 1 Lemon; 280 g Smooth Dory Fillets; ½ tsp honey; 1 drizzle olive oil

with Garlic Yoghurt & Coriander

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It’s good to relax and refresh and a good meal can be the first step. Fish, cooked in mild, warming spices and served on a bed of carrot noodles, tossed in a salad is sure to rejuvenate you at the end of long day. Sit back, relax and enjoy.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Healthy

•Naturally Gluten-Free

•Dietitian Approved

Allergens:

Milk

•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 sachet

Coriander

1 packet

Sweet Chilli Sauce

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

baby leaves

1 sachet

Mumbai Spice Blend

Carrot

1 packet

Shredded Cabbage Mix

Lemon

280 g

Smooth Dory Fillets

(Contains: Fish; )

Not included in your delivery

½ tsp

honey

1 drizzle

olive oil

Nutrition Values

Calories252 kcal

Energy (kJ)1050 kJ

Fat7.8 g

of which saturates1.9 g

Carbohydrate22.2 g

of which sugars17.8 g

Dietary Fibre3.9 g

Protein20.8 g

Sodium491 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.

Utensils

•Large Non-Stick Pan

Cooking Steps

• Finely chop garlic. Roughly chop baby spinach leaves. Zest lemon to get a good pinch and cut in half. • Discard any liquid from gemfish fillet packaging. Slice fish in half crossways to get 1 piece per person. • In a medium bowl, combine Mumbai spice blend, a pinch of salt and pepper and a drizzle of olive oil. Add fish and turn to coat. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1-2 minutes. Transfer half the garlic oil mixture to a large bowl, then add sweet chilli sauce, the honey, lemon zest and lemon juice. Season and stir to combine. • Add carrot noodles to the sweet chilli dressing. Toss to coat and set aside.

• Transfer the remaining garlic oil mixture to a small bowl. Add Greek-style yoghurt and stir to combine. Season to taste and set aside. • Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook fish until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.

TIP: The 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.

• Meanwhile, add shredded cabbage mix and baby spinach to the carrot noodles. Toss well to combine and season to taste. • Divide carrot noodle salad between bowls. Top with Mumbai white fish. • Drizzle over garlic yoghurt. Tear over coriander to serve. Enjoy!