Green Curry Fish Fillets
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Green Curry Fish Fillets

Green Curry Fish Fillets

with Coconut Rice & Veggies

Spice up your fish and go a little coco-nutty with this Thai-style fish and coconut rice! It will delight all the senses.

Tags:
Low Calorie
Allergens:
Soy
Fish
Gluten
Sesame

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1 tin

coconut milk

½ tin

Thai green curry paste

(Contains Soy; May be present: Peanut. )

1 packet

white fish fillets

(Contains Fish;)

1 head

broccoli

1 tub

sweet chilli sauce

1 sachet

black sesame seeds

(Contains Sesame; May be present: Tree Nuts, Gluten, Milk, Peanut, Soy. )

1 unit

carrot

Not included in your delivery

olive oil

1 cup

water

¼ tsp

salt

2 tsp

soy sauce

(Contains Gluten, Soy;)

1 tsp

rice wine vinegar (or white wine vinegar)

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2120 kcal
Fat12.7 g
of which saturates5.6 g
Carbohydrate56.7 g
of which sugars18 g
Dietary Fibre0 g
Protein38.6 g
Cholesterol0 mg
Sodium1500 mg
The average adult daily energy intake is 8700 kJ

Utensils

Lid
Medium Pan
Medium Bowl
Chopping board
Knife
Small Bowl
Medium Non-Stick Pan

Cooking Steps

Cook the coconut rice
1

In a medium saucepan, add the coconut milk, water and salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed.

Add flavour to the fish
2

While the rice is cooking, combine the Thai green curry paste (see ingredients list) with a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. Add the white fish fillets and gently turn to coat. SPICY! You may find the curry paste hot! Feel free to add a little less, depending on your taste.

Prep the broccolini
3

Cut the broccoli into 2cm florets, then roughly chop the stalk. Slice the carrot (unpeeled) into 0.5cm half-moons.

Make the soy sweet chilli
4

In a small bowl, combine the sweet chilli sauce, soy sauce and rice wine vinegar. Set aside.

Cook the fish and veg
5

Once the rice has 10 minutes remaining, in a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli and carrot and a dash of water and cook, tossing, for 5-6 minutes or until just tender. Season with salt and pepper, transfer to a plate and cover to keep warm. Heat another drizzle of olive oil in the pan over a medium-high heat. Add the white fish fillets and cook for 2-3 minutes each side or until just cooked through. TIP: The fish is cooked through when it is white in the centre. TIP: Cook times may vary depending on the size of the fillet.

Serve up
6

Divide the coconut rice between plates. Top with the veg and green curry fish fillets. Spoon over the soy sweet chilli sauce and garnish with the black sesame seeds. TIP: For the low-calorie option, serve with 1/2 the coconut rice.