Double Chinese-Style Fish En Papillote & Jasmine Rice
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!
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 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½
lemon
2 packet
Smooth Dory Fillets
(Contains fish; )
3 clove
garlic
1 packet
green beans
1
carrot
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
soy sauce mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sprig
spring onion
Not included in your delivery
olive oil
1.25 cup
water
1 tbs
sesame oil
(Contains Sesame; )
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
• 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!