Double Mumbai-Spiced White Fish & Apple Slaw
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 fresh and crunchy slaw is sure to rejuvenate you at the end of a long day. Sit back, relax and enjoy.
This recipe is under 550kcal 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 packet
baby leaves
1
carrot
1
apple
½
lime
1 sachet
Mumbai Spice Blend
1 packet
sweet chilli sauce
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Shredded Cabbage Mix
1 packet
coriander
2 packet
Smooth Dory Fillets
(Contains fish; )
Not included in your delivery
olive oil
½ tsp
honey
Nutrition Values
Utensils
Instructions
• Finely chop garlic. Roughly chop baby spinach leaves. Grate carrot. Thinly slice apple into sticks. Zest lime to get a good pinch and cut in half. • Discard any liquid from smooth dory 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. • Add sweet chilli sauce, the honey, lime zest and a squeeze of lime juice. Season and stir to combine. Set aside. • Transfer the remaining garlic oil mixture to a small bowl. Add Greek-style yoghurt and combine. Season to taste 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 until just cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded). 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, baby leaves, carrot and apple to the sweet chilli dressing. Toss well to combine and season to taste. • Divide apple slaw between bowls. Top with Mumbai white fish. • Drizzle over garlic yoghurt. Tear over coriander to serve. Enjoy!