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 packet
Jasmine Rice
280 g
Salmon
1 packet
Asian Greens
3
Garlic
1 packet
Sesame Dressing
1
Baby Broccoli
1
Brown Onion
• Finely chop garlic. • In a medium saucepan, heat a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While rice is cooking, trim baby broccoli and cut into thirds. Roughly chop Asian greens. • Thinly slice brown onion (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook baby broccoli and onion, tossing, until tender, 4-5 minutes
• To frying pan, add Asian greens and remaining garlic and the soy sauce. Cook until fragrant and wilted, 1-2 minutes. • Season with salt and pepper. Transfer veggies to a plate. Cover to keep warm.
Custom Recipe: If you've swapped to salmon, return the pan to medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• Divide Japanese-style barramundi, veggies and rice between plates. • Drizzle with sesame dressing to serve. Enjoy!