Green Curry Fish Fillets

Name: Green Curry Fish Fillets with Coconut Rice & Veggies
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 packet basmati rice; 1 tin coconut milk; 1 cup water; ¼ tsp salt; ½ tin Thai green curry paste; 1 packet white fish fillets; 1 head broccoli; 1 tub sweet chilli sauce; 2 tsp soy sauce; 1 tsp rice wine vinegar (or white wine vinegar); 1 sachet black sesame seeds; 1 unit carrot

with Coconut Rice & Veggies

Up to 180$ + Free Treats / Extras for Life

Spice up your fish and go a little coco-nutty with this Thai-style fish and coconut rice! It will delight all the senses.

Tags:

Low Calorie

Allergens:

Soy

•Fish

•Gluten

•Sesame

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 tin

coconut milk

½ tin

Thai green curry paste

(Contains: Soy; May be present: Peanuts.)

1 packet

white fish fillets

(Contains: Fish;)

1 head

broccoli

1 tub

sweet chilli sauce

1 sachet

black sesame seeds

(Contains: Sesame; May be present: Gluten, Soy, Peanuts, Tree Nuts, Milk.)

1 unit

carrot

Not included in your delivery

olive oil

1 cup

water

¼ tsp

salt

2 tsp

soy sauce

(Contains: Soy, Gluten;)

1 tsp

rice wine vinegar (or white wine vinegar)

Nutritional Values

per serving

Calories2120 kcal

Fat12.7 g

of which saturates5.6 g

Carbohydrate56.7 g

of which sugars18 g

Protein38.6 g

Sodium1500 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Medium Pan

•Medium Bowl

•Chopping board

•Knife

•Small Bowl

•Medium Non-Stick Pan

Cooking Steps

In a medium saucepan, add the coconut milk, water and salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed.

While the rice is cooking, combine the Thai green curry paste (see ingredients list) with a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. Add the white fish fillets and gently turn to coat. SPICY! You may find the curry paste hot! Feel free to add a little less, depending on your taste.

Cut the broccoli into 2cm florets, then roughly chop the stalk. Slice the carrot (unpeeled) into 0.5cm half-moons.

In a small bowl, combine the sweet chilli sauce, soy sauce and rice wine vinegar. Set aside.

Once the rice has 10 minutes remaining, in a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli and carrot and a dash of water and cook, tossing, for 5-6 minutes or until just tender. Season with salt and pepper, transfer to a plate and cover to keep warm. Heat another drizzle of olive oil in the pan over a medium-high heat. Add the white fish fillets and cook for 2-3 minutes each side or until just cooked through. TIP: The fish is cooked through when it is white in the centre. TIP: Cook times may vary depending on the size of the fillet.

Divide the coconut rice between plates. Top with the veg and green curry fish fillets. Spoon over the soy sweet chilli sauce and garnish with the black sesame seeds. TIP: For the low-calorie option, serve with 1/2 the coconut rice.