Honey-glazed-fish-with-rainbow-rice

Honey-glazed fish with rainbow rice

Colourful, sweet and zingy all on one plate

By , 26 September 2017

(3 votes)

Honey-glazed fish with rainbow rice
  • 50 Mins
  • Serves: 4
  • Price: £1.46 per serving
Nutritional Info
Each 247g serving contains
  • Energy

    517KJ

    124KCAL

    6%
  • Fat

    1.7g

    low

    2%
  • Saturates

    0.2g

    low

    1%
  • Sugars

    8.2g

    low

    9%
  • Salt

    0.32g

    low

    5%
of your reference intake.
Typical energy values per 100g: 209kJ/50kcal.
Ingredients
  • 2tbsp clear honey
  • 1tbsp frozen Scratch Cook Chopped Ginger
  • 1tbsp frozen Scratch Cook Chopped Garlic
  • Juice and zest ½  lime
  • 1tsp reduced-salt soy sauce
  • 4 frozen Asda White Fish Fillets, thawed in the fridge overnight
  • 2 x 200g Asda Steam Bags Golden Vegetable Rice
  • 1tsp rapeseed oil
  • 100g Frozen for Freshness Mixed Veg with Broccoli & Red Peppers
  • 2tbsp frozen Scratch Cook Chopped Coriander
  • Lime wedges, to serve (optional)
Method
  • Put the honey, ginger, garlic, lime juice, zest and soy sauce in a food processor and whizz until smooth. Or, finely chop the ingredients and mix until well combined.

  • Put in a non-metallic bowl and use to coat the fish. Cover with clingfilm and marinate in the fridge for 20 mins.

  • Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper, put the fish on the tray and bake for 20-25 mins until opaque and cooked through.

  • Meanwhile, cook the rice according to the packet instructions.

  • Heat the oil in a frying pan on high. Fry the mixed veg for 1 min, then stir in the coriander and cooked rice. Fry for 3-5 mins until piping hot. Serve with the fish and lime wedges, to squeeze over.