Vietnamese Lemongrass Fish
with Garlic Rice, Stir-Fry Veggies & Mint
Vietnamese cuisine is known for its incredibly fresh and zingy flavours that never fail to satisfy. Get your hit of this Vietnamese-inspired fish dish, complete with aromatic infusions of ginger, lemongrass and mint.
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
3 clove
garlic
1 packet
basmati rice
1 packet
Asian Greens
1 unit
carrot
1 bunch
mint
1 unit
Fresh Chilli
1 stalk
lemongrass
½ unit
lime
1 knob
ginger
1 packet
white fish fillets
(Contains fish; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
¼ tsp
salt
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 tsp
brown sugar
2 tbs
water (for the sauce)
Nutrition Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 2/3 of the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, and 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, roughly chop the Asian greens. Thinly slice the carrot (unpeeled) into matchsticks (or half-moons if you prefer). Pick and roughly chop the mint leaves. Thinly slice the long green chilli (if using). Finely chop lemongrass. Slice the lime (see ingredients list) into wedges. Finely grate the ginger. In a medium bowl, combine the soy sauce, brown sugar, ginger, water (for the sauce), remaining garlic and a generous squeeze of lime juice.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the carrot and cook until just tender, 3-4 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Season with salt and pepper. 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 white fish fillets on both sides with a pinch of salt and pepper. Add the fish to the pan and cook until just cooked through, 2-3 minutes each side. Transfer to a plate and cover to keep warm.
TIP: The fish is cooked through when the centre turns from translucent to white.
Return the frying pan to a medium heat with a drizzle of olive oil. Add the lemongrass and cook, stirring, until softened, 1 minute. Add the ginger-soy mixture and cook until fragrant and heated through, 30 seconds. Remove the pan from the heat.
Divide the garlic rice between bowls. Top with the stir-fry veggies and fish. Spoon over the lemongrass sauce and garnish with the mint and chilli (if using). Serve with any remaining lime wedges.
