Premium Sichuan-Glazed Hāpuku
with Chilli-Garlic Rice & Soy Broccoli- Fish
- Sesame
- Soy
- Milk
- Gluten
- May contain traces of allergens
Indulge in this elevated kai moana experience, featuring hāpuku fillets glazed in our umami Sichuan garlic paste and paired with fragrant chilli-garlic rice. The delicate fish is complemented by tender broccoli and vibrant pea pods, which are tossed in soy sauce for extra flavour. Garnish with a sprinkle of crispy shallots for an unparalleled weeknight dining delight. We’ve replaced the baby broccoli in this recipe with broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Crispy Shallots
1 sachet
Coriander
1
Hapuku Fillet
(Contains: Fish; )
1
Baby Broccoli
2
Garlic
1 packet
Basmati Rice
1
Lemon
1
Fresh Chilli
1 packet
Sichuan Garlic Paste
(Contains: Sesame, Soy; )
1 packet
Pea Pods
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1.5 cup
water (for the rice)
¼ tsp
salt
2 tsp
soy sauce
(Contains: Gluten, May contain traces of allergens, Soy; )
2 tbs
water (for the sauce)
Nutrition Values
Utensils
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 garlic
and chilli (if using) and cook until fragrant,
1-2 minutes.
• Add basmati rice, the water (for the rice) and
salt, stir, then bring to the boil.
• Reduce 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, cut broccoli (including
stalk!) into small florets.
• Trim and roughly chop pea pods.
• Slice lemon into wedges.
• Heat a large frying pan over medium-high heat.
Cook broccoli and pea pods, tossing, until
tender, 5-6 minutes.
• Add the soy sauce, stir to coat, then transfer to a
medium bowl and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up
the cooking process!
• Discard any liquid from hāpuku 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.
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 heat, then add Sichuan garlic
paste and the water (for the sauce), gently
turning fish to coat.
• Divide chilli-garlic rice between plates.
• Top with Sichuan-glazed hāpuku and soy
veggies. Spoon over excess glaze from the pan.
• Tear over coriander. Garnish with crispy
shallots. Serve with lemon wedges. Enjoy!
