Steamed Ginger-Soy Fish Parcels

Name: Steamed Ginger-Soy Fish Parcels with Jasmine Rice & Snow Peas
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 packet jasmine rice; 1.25 cup water; 1 knob ginger; 2 clove garlic; 1 unit long red chilli; 1 bunch spring onions; 1 packet green beans; 1 bag snow peas; 2 tbs soy sauce (or gluten-free tamari soy sauce); 2 tsp honey; 1 packet Hoki

with Jasmine Rice & Snow Peas

Get up to $200 off!

Unwrapping this parcel feels like a real gift – as long as you seal the foil up thoroughly, opening the package up reveals a beautiful aromatic steam that gently wafts up to greet you before you dig in.

Tags:

Not Suitable for Coeliacs

Allergens:

Soy

•Gluten

•Fish

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

1 knob

ginger

2 clove

garlic

1 unit

long red chilli

1 bunch

spring onions

1 packet

green beans

1 bag

snow peas

1 packet

Hoki

Not included in your delivery

olive oil

1.25 cup

water

2 tbs

soy sauce (or gluten-free tamari soy sauce)

2 tsp

honey

Nutritional Values

per serving

Calories1840 kcal

Fat2.7 g

of which saturates0.5 g

Carbohydrate70.5 g

of which sugars8.1 g

Protein30.5 g

Sodium980 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Pan with Lid

•Chopping board

•Grater

•Knife

•Small Bowl

•Aluminum Foil

•Baking Tray

•Spoon

Cooking Steps

Preheat the oven to 200°C/180°C fan-forced. Rinse the Jasmine rice well. Add the water (use suggested amount) to a medium saucepan and bring to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 11-12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: Refrain from lifting the lid as this allows steam to escape and slows down the cooking process.

While the rice is cooking, finely grate the ginger. Peel and finely grate the garlic. Finely slice the long red chilli (if using). Finely slice the spring onion. Trim the green beans. Trim the snow peas.

In a small bowl, combine the ginger, garlic, long red chilli (if using), spring onions, soy sauce, honey and a drizzle of olive oil and mix well.

Place large squares (30cm) of aluminium foil onto an oven tray (one per person). Divide the green beans and snow peas between the squares and top with the hoki fillets. Spoon the ginger-soy marinade over the fish and vegetables and fold in the foil to form parcels. TIP: The fish and veggies will steam inside the foil parcels so make sure you fold them tightly!

Place the fish parcels on an oven tray and place in the oven to bake for 15 minutes, or until the fish is just cooked through. TIP: The fish is cooked when the centre turns from translucent to white.

Divide the Jasmine rice and veggies between plates. Open up the foil parcels and top the rice with the veggies and steamed ginger-soy fish. Spoon over any remaining juices from the parcel.