Quick Double Mumbai-Spiced Fish & Carrot Noodle Salad
with Garlic Yoghurt & Coriander
It’s good to relax and refresh and a good meal can be the first step. Fish, cooked in mild, warming spices and served on a bed of carrot noodles, tossed in a salad is sure to rejuvenate you at the end of long day. Sit back, relax and enjoy.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
3 clove
garlic
1 bag
baby spinach leaves
½
lemon
1 packet
Carrot Noodles
1 bag
Shredded Cabbage Mix
1 bag
coriander
1 packet
sweet chilli sauce
2 packet
gemfish fillets
(Contains fish; )
1 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
½ tsp
honey
Nutrition Values
Utensils
Instructions
• Finely chop garlic. Roughly chop baby spinach leaves. Zest lemon to get a good pinch and cut in half. • Discard any liquid from gemfish fillet packaging. Slice fish in half crossways to get 1 piece per person. • In a large bowl, combine Mumbai spice blend, a pinch of salt and pepper and a drizzle of olive oil. Add fish and turn to coat. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1-2 minutes. Transfer half the garlic oil mixture to a large bowl, then add sweet chilli sauce, the honey, lemon zest and lemon juice. Season and stir to combine. • Add carrot noodles to the lemon dressing. Toss to coat and set aside.
• Transfer the remaining garlic oil mixture to a small bowl. Add Greek-style yoghurt and combine. Season to taste and set aside. • Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook fish in batches, until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.
TIP: The fish is cooked through when the centre turns from translucent to white. TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.
• Meanwhile, add shredded cabbage mix and baby spinach to the carrot noodles. Toss well to combine and season to taste. • Divide carrot noodle salad between bowls. Top with Mumbai white fish. • Drizzle over garlic yoghurt. Tear over coriander to serve. Enjoy!