Honey-Garlic Haddock with Jasmine Rice, Beansprouts & Mushrooms
Honey-Garlic Haddock with Jasmine Rice, Beansprouts & Mushrooms brings Asian-fusion flavour to a plate that delivers 42g of protein for 412 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 160g Haddock
- 120g jasmine rice
- 80g bean sprouts
- 80g mushrooms
- 15g honey
- 15g soy sauce
- 3 cloves garlic, minced
- 15g spring onions
Method
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1
Prep everything first: wash and trim the beansprouts and mushrooms, then measure out the sauce ingredients.
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2
Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.
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3
Bake the haddock at 200°C for 12-14 minutes until it just flakes.
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4
Mix the honey, soy sauce and garlic. Pour into the hot pan and reduce for 1-2 minutes until it coats the back of a spoon.
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5
Meanwhile, steam or stir-fry the beansprouts and mushrooms for 3-5 minutes until just tender with a little bite.
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6
Build the plate: jasmine rice first, then the veg and haddock, spooning over any remaining sauce. Finish with the spring onions.
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