NZ Vietnamese Lemongrass Fish
with Garlic Rice & Mint
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1 packet
Asian Greens
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
White Fish Fillets
Lemongrass
3
Garlic
1
Mint
1 packet
Ginger Paste
1
Long Chilli
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 2/3 of the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
Whilst the rice is cooking, roughly chop the Asian greens. Slice the carrot (unpeeled) into matchsticks (or half-moons if you prefer). Pick and roughly chop the mint leaves. Thinly slice the long red chilli (if using). Finely chop lemongrass. Slice the lime into wedges. Finely grate the ginger. In a medium bowl combine the soy sauce, brown sugar, ginger, water, remaining garlic and a generous squeeze of lime juice.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Once hot, add the carrot and cook until just tender, 3-4 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Season with salt and pepper and transfer to a medium bowl. Cover to keep warm.
Return the medium frying pan to a medium-high heat with a drizzle of olive oil over a medium-high heat. Season the white fish fillets on both sides with a pinch of salt and pepper. Add the fillets to the pan and cook until just cooked through, 2-3 minutes each side. Set aside. TIP: White fish is cooked through when the centre turns from translucent to white.
Return the frying pan to a medium heat with a drizzle of olive oil. Add the lemongrass and cook until softened, 1 minute. Add the remaining sauce ingredients and cook until heated through, 30 seconds. Remove from the heat.
Divide the garlic rice between bowls. Top with the carrot and Asian greens, then a fish fillet. Spoon over the lemongrass sauce and garnish with mint and the red chilli (if using).
