Vietnamese-Style Ginger Fish
with Nutty Rice & Garlicky Greens
- Milk
- Gluten
- Molluscs
- Wheat
- Sesame
- Fish
- Peanuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
- Crustaceans
- Mollusc
- Sesame
Bursting with flavour this Vietnamese-style ginger fish will be a tasty addition to your dinner roster. Finish it off with stir-fried garlicky greens and nutty jasmine rice. Yum!
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
zucchini
1 bag
Asian greens
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
sweet chilli sauce
1 packet
ginger paste
1 sachet
sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 packet
Blue Grenadier
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
crispy shallots
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water
½ tbs
brown sugar
Utensils
Cooking Steps
• Finely chop or crush garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. • Cook 1/2 the garlic until fragrant, 1-2 mins. Add jasmine rice, the water and a generous pinch of salt and bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 mins, then remove from heat and keep covered until rice is tender and water absorbed, 10-15 mins.
• Meanwhile, slice zucchini into rounds. Roughly chop Asian greens. • In a small bowl, combine oyster sauce, sweet chilli sauce, the brown sugar, ginger paste and a splash of water. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook zucchini until softened, 4-5 mins. Cook Asian greens and remaining garlic until wilted and fragrant, 1-2 mins. Season. Transfer to a plate.
• Sprinkle sesame seeds on a plate. Pat fish dry with paper towel, drizzle with a little olive oil and season with salt and pepper. Press fish skin-side down into sesame seeds to coat. • Return pan to medium heat with a drizzle of olive oil. When the oil is hot, cook fish until just cooked through, 3-4 mins each side (depending on thickness). • Add sauce mixture to pan and gently turn fish to coat, 30 seconds.
• Stir crushed peanuts through rice. • Divide rice, fish and veggies between bowls. • Spoon over any remaining sauce from the pan. • Top with crispy shallots to serve.
