with mushrooms and jasmine rice
Packed with B vitamins and plenty of protein, fish is not only a great source of nutrients, it's delicious too! This dinner is nourishing, filling, fragrant, and full of umami flavour.
Allergens
Utensils
Tags
Jasmine Rice
150 grams
Mushrooms
150 grams
Coconut Milk
1 pack(s)
Scallion
1 unit(s)
Miso Paste
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
1 sachet(s)
Chilli
1 unit(s)
Honey
2 sachet(s)
Onion
1 unit(s)
Hake
250 grams
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover and cook for 12 mins.
- Once cooked, remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, roughly chop the mushrooms.
- Halve the chilli and discard the core and seeds. Finely chop.
- Halve, peel and chop the onion into small pieces.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Place a large pan over medium-high heat with a drizzle of oil.
- When the pan is hot, add the onion and mushrooms. Season with salt and pepper.
- Fry until browned, stirring occasionally, 5-6 mins.
- Add the lemongrass paste and chilli (use less if you don't like spice).
- Fry until fragrant, another 30 secs.
- Meanwhile, cut each hake fillet into four equal-sized pieces.
- Add the fish, coconut milk and 25ml water to the pan.
- Cover and cook for 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Loosen the sauce with a splash of water if necessary.
- Season to taste with salt and pepper.
- While the fish cooks, trim and thinly slice the scallion.
- Add the honey and miso to a bowl and mix to combine.
- Fluff up the rice with a fork and divide between bowls.
- Top with the fragrant fish curry.
- Drizzle the honey miso sauce over the bowls.
- Finish with a sprinkling of sliced scallion.
2653
kJ
Energy (kJ)
634
kcal
Energy (kcal)
21.5
g
Fat
15.1
g
of which saturates
79.2
g
Carbohydrate
13.7
g
of which sugars
0.3
g
Dietary Fiber
33.8
g
Protein
0
mg
Cholesterol
1.81
g
Salt
