Southeast Asian-Spiced White Fish & Garlic Rice
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Southeast Asian-Spiced White Fish & Garlic Rice

Southeast Asian-Spiced White Fish & Garlic Rice

with Honey-Soy Greens & Crispy Shallots

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:
Milk
fish
Gluten
Sesame
Soy

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 Time
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

jasmine rice

(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 packet

Asian Greens

½

lime

1 head

broccoli

1 packet

hoki fillets

(Contains fish; )

1 sachet

Southeast Asian Spice Blend

½ packet

Honey-Soy Sauce

(Contains Gluten, Sesame, Soy; May be present Egg, Fish, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

Crispy Shallots

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1.25 cup

water

2 tsp

soy sauce

(Contains Gluten, Soy; )

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Nutrition Values

Energy (kJ)3161 kJ
Fat19 g
of which saturates8.1 g
Carbohydrate95.8 g
of which sugars26.4 g
Protein41 g
Sodium1737 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

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• 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!

2
2

• 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. • In a medium bowl, gently combine fish fillets and Southeast Asian spice blend.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• Divide garlic rice between bowls. • Top with Southeast Asian-spiced white fish and honey-soy greens. • Garnish with crispy shallots. Serve with any remaining lime wedges. Enjoy!