Chinese Style Hoisin and Chilli Glazed Cod
with Spring Onion Rice and Tenderstem® Broccoli
- Wheat
- Cereals containing gluten
- Soya
- Fish
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Spring Onion
½ unit(s)
Red Chilli
15 milliliter(s)
Rice Vinegar
15 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
15 grams
Honey
128 grams
Hoisin Sauce
(Contains: Soya)
100 grams
Jasmine Rice
2 unit(s)
Cod Fillets
(Contains: Fish)
150 grams
Tenderstem® Broccoli
Not included in your delivery
300 milliliter(s)
Water for the Rice
Nutrition Values
Instructions
Preheat your oven to 200°C. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion. Halve the chilli lengthways, deseed then finely chop (see ingredients for amount). In a small bowl, combine the rice vinegar, soy sauce, honey, half the chilli (use less if you don't like too much heat) and three-quarters of the hoisin sauce. Stir together and set aside.
Meanwhile, heat a drizzle of oil in a medium saucepan (with a tight-fitting lid) on medium-high heat. When the oil is hot, add the garlic and half the spring onion, stir-fry until fragrant, 1 min. Stir in the rice, 0.25 tsp salt and the cold water for the rice (see ingredients for amount). Cover with the lid and bring to the boil.
Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, line a baking tray with baking paper and lay on the cod fillets. Spread over the remaining hoisin sauce. When the oven is hot, roast on the middle shelf until the fish is cooked, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Halve any thick broccoli stems lengthways. About 5 mins before the fish is ready, pop a large frying pan on medium-high heat with a drizzle of oil. When the oil is hot, add the the Tenderstem® broccoli and stir-fry for 2-3 mins, then add a splash of water. Pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins. Season with salt and pepper then transfer to a bowl and cover to keep warm.
A few mins before you are ready to serve, pop the broccoli pan back on medium heat. Pour in the sauce, bring to the boil then lower the heat and simmer until heated through, 1-2 mins, then remove from the heat. When everything is ready, share the rice between your serving bowls. Lay the fish on top of the rice and drizzle over the sauce. Sprinkle over the remaining spring onion and chilli and serve the broccoli alongside. Enjoy!
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