Pan-Seared John Dory & Sesame Greens
with Coconut Lemongrass Sauce & Garlic Rice
How do you make fish fragrant and mouth-watering? There’s no need to deep dive into this because we have the answer prepared in a creamy coconut sauce. The secret is the ginger and lemongrass to add a hint of freshness and flavour.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
2 clove
garlic
1 packet
basmati rice
1 bag
baby broccoli
1 bag
green beans
½
lemon
1 sachet
mixed sesame seeds
(Contains Sesame; )
1 packet
Ginger & Lemongrass Paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 box
coconut milk
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 pinch
chilli flakes
1 packet
Crushed Roasted Cashews
(Contains cashews; )
1 packet
John Dory Fillets
(Contains fish; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
1 tsp
sesame oil
(Contains Sesame; )
½ tbs
brown sugar
Nutrition Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the pan, then bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, halve any thick baby broccoli lengthways. • Trim green beans. • Cut lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli and green beans until tender, 4-5 minutes. • Add mixed sesame seeds and cook, tossing, until golden, 2-3 minutes. • Add the sesame oil and a good squeeze of lemon juice. Season to taste, transfer to a bowl and cover to keep warm.
• Discard any liquid from John dory fillets packaging. Slice fish in half crossways to get 1 piece per person. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Season fish on both sides with salt and pepper. • 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: White 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.
• Return the frying pan to medium heat with a drizzle of olive oil. Cook ginger & lemongrass paste until fragrant, 1 minute. • Add coconut milk, soy sauce mix, the brown sugar and a pinch of chilli flakes (if using). Cook until slightly thickened, 3-4 minutes. • Return the fish (plus any resting juices) to the pan and turn to coat. Season to taste.
TIP: Cover the pan with a lid if the paste starts to spatter!
• Divide garlic rice between bowls. Top with sesame greens and pan-seared John dory. • Spoon over coconut lemongrass sauce. • Garnish with crushed roasted cashews and serve with any remaining lemon wedges. Enjoy!