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Chilli & Soy Fish

Chilli & Soy Fish

with avo and mango rice salad

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https://operations.hellofresh.com/culinary/recipes/dkse/9c7c0c82-3a9a-4f28-90dd-903564863650/edit?language=en-GB

Tags:

Family Friendly

•Super Quick

Allergens:

Pesce

•Hvede

•Gluten

•Soja

The quantities provided above are averages only.

Total10 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

150 grams

Jasmine Rice

240 grams

Basa

1 unit(s)

Mango

1 unit(s)

Chilli

1 sachet(s)

Sweet Chilli Sauce

1 sachet(s)

Soy Sauce

1 unit(s)

Lime

1 unit(s)

Avocado

1 unit(s)

Scallion

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2889 kJ

Energy (kcal)690 kcal

Fat25 g

of which saturates3.9 g

Carbohydrate89.5 g

of which sugars17.3 g

Dietary Fiber4.6 g

Protein33 g

Salt2.1 g

Trans Fat3.1 g

Potassium783.3 mg

Calcium33.7 mg

Iron0.9 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Cooking Steps

1

Rinse the rice to remove excess starch. Boil a large pot of salted water for the rice.
Add the rice and cook for 12-15 mins. Drain in a sieve and rinse with cold water to cool. TIP: If you’re in a hurry you can boil the water in your kettle.

2

Place a pan over medium-high heat with a drizzle of oil. Pat the basa dry with kitchen paper.
Once hot, lay the fillets in the pan and cook for 4-5 mins. Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle. Once cooked, remove from the heat and add the soy sauce and sweet chilli sauce and coat well.

3

Meanwhile, trim and thinly slice the scallion.

Peel the mango. Slice down either side of the stone and remove the flesh. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).

Quarter the lime.

Halve the chilli and discard the core and seeds. Finely chop.

Halve the avocado and remove the pit. Cut the avocado into chunks (while still in its skin) then use a tablespoon to scoop it out into a bowl.

4

Toss the avo, mango and scallion through the cooled rice. Season to taste with salt and pepper. Serve the fish on top and sprinkle the chopped chilli on it (use less, if you dont like the heat). Serve any remaining limer quarters on the side.

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