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.
1 tin
Pineapple Slices
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains: Eggs; May be present: Almond, Cashew, Macadamia, Walnut.)
560 g
Crumbed Basa
1 packet
Coriander
1 sachet
Chilli Flakes
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Tomato
1
Cucumber
• 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.
• 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 to taste. • Slice fish if preferred. • Divide rice and chilli pineapple salsa between bowls. Top with crumbed fish and coconut sweet chilli mayonnaise. • Tear over coriander to serve. Enjoy!