Sichuan-Glazed John Dory
with Mango Cheesecake & Coconut Caramel
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
Ingredients
1 packet
Crispy Shallots
1 sachet
Coriander
300 g
John Dory Fillets
(Contains: Fish; )
1
Baby Broccoli
2
Garlic
1 packet
Basmati Rice
1
Lemon
Fresh Chilli
1 packet
Sichuan Garlic Paste
(Contains: Sesame, Soy; )
1 packet
Pea Pods
Nutrition Values
Cooking Steps
• Finely chop garlic. Finely chop fresh chilli (see ingredients). • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Add the garlic and chilli (if using) and cook until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and the salt, stir, then bring to the boil. • Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, halve any thicker stalks of baby broccoli lengthways. Trim and roughly chop snow peas. Slice lemon into wedges.
• Heat a large frying pan over medium-high heat. Cook baby broccoli and snow peas until tender, 5-6 minutes. • Add the soy sauce, stir to coat, then transfer to a medium bowl and cover to keep warm.
• Discard any liquid from John Dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • Return the frying pan to medium-high heat with a generous drizzle of olive oil. 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.
• Remove pan from the heat, then add Sichuan garlic paste and water (for the sauce), gently turning fish to coat.
• Divide garlic-chilli rice between plates and top with Sichuan-glazed John Dory and soy greens. Spoon over excess glaze from the pan. • Tear over coriander(see ingredients). Garnish with crispy shallots. Serve with remaining lemon wedges. Enjoy!
