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Vietnamese Lemongrass Fish

Vietnamese Lemongrass Fish

with Garlic Rice, Stir-Fry Veggies & Mint

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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.

Allergens:MilkGlutenSoyFish

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 clove

garlic

1 packet

basmati rice

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

1 packet

Asian greens

1 unit

carrot

1 bunch

mint

1 unit

long green chilli

1 stalk

lemongrass

½ unit

lime

1 knob

ginger

1 packet

white fish fillets

(ContainsFish)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt

1 tbs

soy sauce

(ContainsGluten, Soy)

1 tsp

brown sugar

2 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2410 kJ
Fat13 g
of which saturates6.7 g
Carbohydrate73.7 g
of which sugars6.9 g
Protein36.8 g
Sodium854 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). 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!

2

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.

3

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.

4

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.

5

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.

6

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.