Salt and Pepper Haddock and Cashew Salsa

Every Week We Deliver Everything You Need To Cook Amazing Meals

Salt and Pepper Haddock and Cashew Salsa

Learning to cook jasmine rice is a breeze with this seared haddock with peanut salsa and fluffy sticky carrot and green bean soy rice.

Ingredients to serve 2

  • 2 x Haddock Fillets - check for any bones
  • 1 x Carrot - small dice
  • 100g x Green Beans - chopped
  • 100g x Pak Choi - shredded
  • 125g x Jasmine Rice
  • 30ml x Sweet Soy Sauce
  • 100g x DD Nut Sambal
  • 1 x Eggs - whisked (from your pantry)
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)

Ingredients to serve 4

  • 4 x Haddock Fillets - check for any bones
  • 2 x Carrot - small dice
  • 200g x Green Beans - chopped
  • 200g x Pak Choi - shredded
  • 250g x Jasmine Rice
  • 60ml x Sweet Soy Sauce
  • 200g x DD Nut Sambal
  • 2 x Eggs - whisked (from your pantry)
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”.

Washing Instruction

Wash your hands, carrots and green beans well. Rinse your pak choi thoroughly and drain on paper towel.

Gino's Tip

Place rice in bowl and fill with water. Swish with hand then drain. Repeat 3 to 4 times – water will never be completely clear. Drain in colander and reserve for cooking.

Step 1 - Jasmine Rice

Rinse your rice under cold running water in a colander until the rice runs mostly clear - See Gino's Tip. Place in a medium saucepan cover with water, place your middle finger onto the top of the rice your water should come up to the first joint. Cook on high heat until your water is bubbling just under your rice. Reduce your heat to low, cover with a lid or foil and continue cooking for 12-15 minutes until your rice is fluffy and tender.

Step 2 - Egg Fried Rice Base

Heat a large casserole pan over medium-high heat, add a drizzling of olive oil and once your pan is hot fry your diced carrots and chopped green beans for 4-5 minutes until just about tender. Add your shredded pak choi and cook for 2-3 minutes until wilted, now transfer to a serving dish. In the same pan, scramble your eggs and season with salt and pepper before adding your cooked vegetables back to the pan. Once your rice has cooked mix it gently through your vegetables along with your sweet soy sauce.

Step 3 - Salt and Pepper Haddock

Season your haddock lightly with salt and pepper. Heat a large frying pan over medium-high heat, once your pan is hot, add a drizzling of olive oil, then fry your haddock for 3-4 minutes on each side until cooked through. You want to allow a sear and crust before flipping your haddock over, so give it time on each side before flipping them.

To Serve

Divide your egg fried rice amongst your servings, top with your salt and pepper haddock and DailyDish Nut Sambal.