NZ Sweet Chilli Fish
with Garlic Rice & Crispy Shallots
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1 packet
Asian Greens
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
White Fish Fillets
2
Garlic
1 sachet
Crispy Shallots
2 packet
Sweet Chilli Sauce
1
Lime
1
Carrot
Cooking Steps
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 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water and salt (for the rice) and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Zest the lime to get a generous pinch, then slice into wedges. Pat the white fish fillets dry with paper towel and cut into 2cm pieces. In a medium bowl, combine the plain flour, a pinch of salt and pepper and the fish. Toss to coat evenly.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook, tossing, until softened, 4-5 minutes. Add the Asian greens and cook until just tender, 1-2 minutes. Season with a pinch of salt and pepper, then transfer to a plate and cover to keep warm.
Return the frying pan to a medium-high heat with a generous drizzle of olive oil. Add the fish to the pan and cook, turning gently, until just cooked through, 5-6 minutes. TIP: White fish is cooked through when the centre turns from translucent to white.
While the fish is cooking, in a small saucepan heat a drizzle of olive oil over a medium heat Add the sweet chilli sauce, soy sauce, water (for the sauce), lime zest and a generous squeeze of lime juice. Cook until slightly thickened, 1-2 minutes. TIP: Seasoning is key! Add a little more lime juice if you prefer it to be less sweet.
Divide the garlic rice and veggies between bowls. Top with the fish and spoon over the sweet chilli sauce. Garnish with the crispy shallots and serve any remaining lime wedges on the side.
