HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSichuan Glazed Snapper
Sichuan-Glazed Snapper

Sichuan-Glazed Snapper

with Chilli-Garlic Rice & Soy Greens

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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.


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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


½ unit

long red chilli

1 packet

basmati rice

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

1 bunch


1 bunch

Asian greens

½ unit


1 bunch


1 packet



1 packet

Sichuan garlic paste

(ContainsSoy, Sesame)

1 packet

crispy shallots

Not included in your delivery

olive oil

20 g



1.5 cup

water (for the rice)

¼ tsp


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
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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!


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.


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.


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.


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


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.