Spicy Chilli Lime Pollock

Name: Spicy Chilli Lime Pollock with Pak Choi, Edamame Beans and Jasmine Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Alaskan pollock loin; 1 Tbsp of Vegetable oil; 1 Piece of Lime; 20 ML of Soy sauce; 10 Grams of Ginger garlic paste; 5 Grams of Brown sugar; 28 Grams of Chilli jam; 100 ML of Water; 10 Grams of Corn starch; 150 Grams of Jasmine rice; 1 Tsp of Salt; 350 ML of Water; 3 Piece of Baby pak choi; 1 Tbsp of Vegetable oil; 0 Tsp of Salt; 100 Grams of Edamame beans; 15 Grams of Fresh coriander; 5 Grams of Sesame seeds

with Pak Choi, Edamame Beans and Jasmine Rice

Fragrant and aromatic!

25 Reviews

Cals 586 · Prot 49 · Carbs 97 · Fat 7

Calorie Smart

30 min

Spicy Chilli Lime Pollock with Pak Choi, Edamame Beans and Jasmine Rice

Fragrant and aromatic!

25 Reviews

Cals 586 · Prot 49 · Carbs 97 · Fat 7

Calorie Smart

Ingredients

Fish

Alaskan pollock loin

350 Grams

Vegetable oil

0.5 Tbsp

Sauce

Lime

1 Piece

Soy sauce 9*10*11*

20 ML

Ginger garlic paste

10 Grams

Brown sugar

5 Grams

Chilli jam

28 Grams

Water

100 ML

Corn starch

10 Grams

Rice

Jasmine rice

150 Grams

Salt

0.5 Tsp

Water

350 ML

Veg

Baby pak choi

3 Piece

Vegetable oil

0.5 Tbsp

Salt

0.3 Tsp

Edamame beans 9*

100 Grams

To serve

Fresh coriander

15 Grams

Sesame seeds 3*

5 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2453 / 586
Fats (g)	6.5
of which saturated (g)	0.6
Carbohydrates (g)	97
of which sugars (g)	13
Fibers (g)	6.5
Proteins (g)	49.3
Salt (g)	3.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Cook rice

Preheat oven to 200°C/180°C fan.
Rinse and drain the rice.
To a pot add the rice, a pinch of salt and the measured water and bring to a boil over a high heat.
Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked.
Keep covered until serving.

2 Make sauce

Meanwhile, cut the lime into wedges.
In a small pan, combine the soy sauce, ginger garlic paste, brown sugar, chilli jam (spicy!), measured water, juice of half of the limes (saving the rest for garnish) and 1 tsp of corn starch.
Heat the sauce over a medium heat for 2-3 min, until thickened.
Set aside.

3 Bake fish

Portion the pollock.
Add it to an oven-proof baking dish with a drizzle of oil.
Bake for 10-12 min.
Drain off the excess cooking liquid.

4 Cook veg

Meanwhile, cut the pak choi into halves.
Heat a frying pan with a drizzle of oil.
Fry the pak choi for 4 min, with a pinch of salt.
Add the beans with a splash of water.
Cover and cook for 2-3 min.

5 Finish fish

Once the fish is cooked, pour the sauce over the fish and bake for 2 min further to warm the sauce.

6 Serve

Serve the Chilli Lime Pollock with Pak Choi, Edamame Beans and Jasmine Rice garnished with coriander leaves and sesame seeds.
Squeeze over the juice of the remaining limes to taste.