Honey Ginger Hake
with stir-fried broccoli and jasmine rice
The Asian-inspired flavours in this hake rice bowl take your mouth on a journey from sweet to heat. The ginger, honey and garlic may be contrasting tastes but they definitely work together in this dish.
Tags:
Family Friendly
•Eat Me First
•Calorie Smart
Allergens:
Peanut
•Soya
•Wheat
•Fish
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
1 sachet(s)
Honey
150 grams
Jasmine Rice
1 unit(s)
Broccoli
1 unit(s)
Ginger
1 unit(s)
Lime
20 grams
Peanuts
(Contains: Peanut May be present: Nuts, Sesame, Cereals containing gluten)
2 unit(s)
Garlic
1 unit(s)
Onion
1 sachet(s)
Ketjap Manis
(Contains: Soya, Wheat)
1 sachet(s)
Sweet Asian Sauce
(Contains: Soya, Wheat May be present: Crustaceans)
250 grams
Hake
(Contains: Fish)
1 sachet(s)
Ground Turmeric
Not included in your delivery
1 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2878 kJ
Energy (kcal)688 kcal
Fat22.8 g
of which saturates3.3 g
Carbohydrate93 g
of which sugars15.5 g
Dietary Fiber1 g
Protein38.9 g
Salt1.3 g
Potassium141.6 mg
Calcium5 mg
Iron0.2 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.
Utensils
•Grater
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and turmeric and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, trim the bottom of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Peel and grate the ginger and garlic. Use a teaspoon to easily scrape away the ginger's peel.
- Juice the lime.
- Roughly chop the peanuts.
- Halve and peel the onion. Chop into small pieces.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the broccoli and onion until slightly charred, 2-3 mins.
- Season with salt and pepper then add the ginger and garlic and cook until fragrant, 1 min.
- Add a splash of water and cover with a lid or some foil. Cook until the broccoli is tender, 4-5 mins.
- Remove from the pan and set aside.
4
- Meanwhile, add the sweet Asian sauce, ketjap manis and honey to a small bowl.
- Pour in 1 tsp lime juice (per 2P) and 1 tbsp oil (per 2P).
- Mix well to combine.
5
- Return the pan to medium-high heat with a drizzle of oil. Pat the hake dry with kitchen paper. Chop into 2cm chunks.
- Once hot, cook the hake, 4-5 mins. Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
- Add the sauce and veg and cook until warmed through, 1-2 mins.
- Season to taste with salt, pepper and more lime juice if desired.
TIP: Add a splash of water if the sauce is too thick.
6
- Fluff up the rice with a fork and divide between bowls.
- Top with the fish and veg.
- Scatter the chopped peanuts over the top.
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