Seared Hoki Fillet & Honey-Soy Greens

Name: Seared Hoki Fillet & Honey-Soy Greens with Garlic Rice & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Crispy Shallots; 1 packet Jasmine rice; 1 packet Honey-Soy Sauce; 1 Broccoli; 1 Lime; 2 Garlic; 1 Asian Greens; 1 packet Sweet Soy Seasoning; 280 g Smooth Dory Fillets

with Garlic Rice & Crispy Shallots

Get up to $175 off

We’ve finally spotted the ultimate fish dish on the horizon. These hoki fish fillets will crumble in your mouth and calm stormy seas when seasoned in sweet and soy flavours. It’s all steam ahead when you get a taste of the garlic veggies with a hint of honey soy. Drop the anchor, it’s time to eat!

Allergens:

Sesame

•Soy

•Wheat

•Gluten

•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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

1 packet

Jasmine rice

1 packet

Honey-Soy Sauce

Broccoli

Lime

Garlic

Asian Greens

1 packet

Sweet Soy Seasoning

280 g

Smooth Dory Fillets

Nutrition Values

Calories444 kcal

Energy (kJ)1860 kJ

Fat9.3 g

of which saturates2.2 g

Carbohydrate53.8 g

of which sugars24.1 g

Dietary Fibre9.7 g

Protein28.1 g

Sodium1410 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

•Lid

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, roughly chop Asian greens. Slice lime into wedges. Cut broccoli into small florets, then roughly chop stalk. • Discard any liquid from hoki fillet packaging. Slice fish in half crossways to get 1 piece per person. Season fish with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli until tender, 3-4 minutes. • Add Asian greens and the remaining garlic and cook until just wilted, 2-3 minutes.

• Reduce heat to medium, then add honey-soy sauce (see ingredients), the soy sauce and a squeeze of lime juice. Cook, tossing to coat, until heated through, 30 seconds. • Transfer to a bowl and cover to keep warm.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • 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.

• Divide garlic rice between bowls. • Top with seared hoki and honey-soy greens. • Sprinkle with crispy shallots and serve with any remaining lime wedges. Enjoy!