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Sichuan-Glazed Snapper

Sichuan-Glazed Snapper

with Chilli-Garlic Rice & Soy Greens

Gourmet
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We’ve gone a little bit fancy on you with this snazzy snapper, coated in a mild Sichuan sauce and loaded with tasty umami flavours. Accompanied by crunchy greens and chilli-infused garlic rice, you won't believe you whipped up such a delight.

Allergens:MilkGlutenSoyFishSesame

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

½ unit

long red chilli

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 bunch

broccolini

1 bunch

Asian greens

½ unit

lemon

1 bunch

coriander

1 packet

snapper

(ContainsFish)

1 packet

Sichuan garlic paste

(ContainsSoy, Sesame)

1 packet

crispy shallots

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt

2 tsp

soy sauce

(ContainsGluten, Soy)

1 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3030 kJ
Fat21.3 g
of which saturates8.8 g
Carbohydrate86.7 g
of which sugars15.4 g
Dietary Fibre0 g
Protein43.7 g
Cholesterol0 mg
Sodium1220 mg
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). Finely chop the long red chilli (see ingredients list), if using. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and chilli (if using) and cook until fragrant, 1-2 minutes. Add the 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 the rice is tender and the water is absorbed, 10 minutes.

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

2

While the rice is cooking, trim the ends of the broccolini. Roughly chop the Asian greens. Slice the lemon into wedges. Roughly chop the coriander.

3

Heat a medium frying pan over a medium-high heat. Add the broccolini and a splash of water and cook, stirring, until the broccolini has softened and the water has evaporated, 4 minutes. Add a drizzle of olive oil and the Asian greens. Cook until wilted, 1-2 minutes. Add the soy sauce, stir to coat, then transfer to a bowl and cover to keep warm.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the snapper on both sides with salt and pepper, then add to the pan. Cook until just cooked through, 2-4 minutes each side.

TIP: Fish is cooked through when the centre turns from translucent to white.

5

Remove the pan from the heat, then add the Sichuan garlic paste and water (for the sauce) over the snapper. Turn to coat.

6

Divide the chilli-garlic rice between plates and top with the Sichuan-glazed snapper and soy greens. Spoon over excess glaze from the pan. Garnish with the coriander and crispy shallots. Serve with the lemon wedges.