Baked Miso Fish
with Green Beans & Ginger Jasmine Rice
Our key to sealing moisture and flavour into this dish involves encasing tender miso fish fillets in foil parcels that steams as it bakes in the oven! Accompanied by fragrant ginger-jasmine rice and snappy green beans, you’ll be in a hurry to unwrap these tasty delights and dig in!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 knob
ginger
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
2 clove
garlic
1 bag
green beans
1 unit
carrot
1 bunch
spring onion
½ unit
lime
1 tub
miso paste
(Contains Gluten, Soy; )
1 packet
white fish fillets
(Contains fish; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
¼ tsp
salt (for the rice)
1.5 tbs
soy sauce
(Contains Gluten, Soy; )
1.5 tbs
water (for the sauce)
2 tsp
honey
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely grate the ginger. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the ginger and cook, stirring, until fragrant, 1-2 minutes. Add the water (for the rice) and the salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the 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!
While the rice is cooking, finely grate the garlic (or use a garlic press). Trim the green beans, then slice in half lengthways. Cut the carrot (unpeeled) into thin matchsticks. Thinly slice the spring onion. Slice the lime (see ingredients list) into wedges.
In a small bowl, combine the miso paste, soy sauce, garlic, water (for the sauce), honey and a drizzle of olive oil.
Place large squares (30cm) of aluminium foil on an oven tray (one per person). Divide the white fish fillets between the foil squares and spoon over the miso-soy mixture. Fold in the foil to form sealed parcels. TIP: The fish will steam inside the foil parcels so make sure you fold them tightly! Bake until the fish is just cooked through, 15 minutes. TIP: The fish is cooked when the centre turns from translucent to white.
Heat a medium frying pan over a medium-high heat. Add the carrot, green beans and a splash of water and cook until just softened, 4-5 minutes. Transfer to a plate and cover to keep warm.
Divide the ginger jasmine rice between plates. Open up the foil parcels and top the rice with the steamed miso fish and veggies. Spoon over any cooking juices from the fish parcels. Garnish with the sliced spring onion and serve the lime wedges on the side.