with Garlic Veggies & Soy-Ginger Sauce
Time to unleash your inner chef! We've unlocked the key to creating the most tender, moist and flaky steamed fish. Pop your fish straight onto a bed of baking paper and foil with any flavours you like, wrap it up, and let your oven do the rest. Paired with tender veggies and a flavourful soy-ginger sauce, you're plate will be licked clean! *We’ve replaced the crispy shallots in this recipe with spring onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Water
1.25 cup
Jasmine rice
1 packet
Lemon
0.5
Smooth Dory Fillets
2 packet
Garlic
3 clove
Green beans
1 packet
Carrot
1
Sesame oil
1 tbs
Ginger paste
1 packet
Soy sauce mix
1 packet
Brown sugar
1 tsp
Spring onion
1 sprig
• Preheat oven to 240°C/220°C fan-forced. • Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek
• Meanwhile, thinly slice lemon into rounds. Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways. • Season fish on both sides and top with lemon slices. Wrap in baking paper, then in foil, folding the seams to seal. • Place on an oven tray. Bake until cooked through, 12-14 minutes.
• Meanwhile, finely chop garlic. Trim green beans. Thinly slice carrot into sticks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook green beans and carrot until tender, 4-5 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil and the sesame oil. • Add remaining garlic and ginger paste and cook until fragrant, 1 minute. • Remove pan from heat, then stir through the soy sauce mix and the brown sugar.
• Divide jasmine rice between bowls. • Top with steamed fish and garlic veggies. • Spoon soy-ginger sauce over fish and veggies. Garnish with crispy spring onion to serve. Enjoy!
2378
kJ
Energy (kJ)
26.5
g
Fat
4.6
g
of which saturates
43.2
g
Carbohydrate
10.9
g
of which sugars
7.2
g
Dietary Fibre
36.7
g
Protein
1269
mg
Sodium
Take your cooking skills to the next level!
Take your cooking skills to the next level!
with Twice-Cooked Potatoes, Cucumber Salad & Garlic Mayonnaise
