Superquick Double Caribbean Crumbed Fish & Rice
with Chilli Pineapple Salsa & Coconut Mayo
This Caribbean fusion of flavours are sure to please your taste buds, with a spicy pineapple salsa and golden crumbed basa to complement a bed of fluffy basmati rice. You'll quickly be transported to your happy place.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
Microwavable Basmati Rice
(Contains Soy;)
2
Crumbed Basa
(Contains Wheat, Gluten, Soy, Fish;)
1
Cucumber
1
Tomato
1
Pineapple Slices
1
Chilli Flakes
1
Coconut Sweet Chilli Mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1
Coriander
Not included in your delivery
1
olive oil
white wine vinegar
butter
(Contains Milk;)
Nutritional Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to saucepan.
• Meanwhile , set your air fryer to 200°C. • Place crumbed basa into air fryer basket and cook, turning halfway, until golden and cooked through, 8-10 minutes. Cook in batches if needed. • Transfer to a paper towel-lined plate. Season with salt and pepper.
TIP: No air fryer? Cook crumbed basa in a large frying pan with enough olive oil to coat the base over medium-high heat, until golden, 2-3 minutes each side. Transfer to a paper towel-lined plate. Season with salt and pepper.
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Meanwhile , set your air fryer to 200°C.
• Place crumbed basa into air fryer basket and cook, turning halfway, until golden and cooked through, 8-10 minutes. Cook in batches if needed.
• Transfer to a paper towel-lined plate. Season with salt and pepper.
TIP: No air fryer? Cook crumbed basa in a large frying pan with enough olive oil to coat the base over medium-high heat, until golden, 2-3 minutes each side. Transfer to a paper towel-lined plate. Season with salt and pepper.
• While fish is cooking, roughly chop cucumber and tomato. Reserve a splash of pineapple juice, drain and roughly chop pineapple. • In a medium bowl, combine cucumber, tomato, pineapple, a pinch of chilli flakes (if using), reserved pineapple juice and a drizzle of white wine vinegar and olive oil. Season.
• To pan with rice, stir in the butter, until coated. Season with salt and pepper. • Slice fish if preferred. • Divide rice and chilli pineapple salsa between bowls. Top with crumbed fish and coconut sweet chilli mayonnaise. • Tear over coriander. Enjoy!