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Easy prep

Tamarind & Chili Haddock

with Coconut & Lemongrass Rice

Cooking time

20 minutes




690 /serving

Tonight’s dinner offers a delicate balance of flavours, fragrant with the spirit of Thailand. You’ll season the flaky white fish and crisp-tender greens with a judicious mix of tamarind, citrus, fish sauce, garlic and Thai chili pepper. To add extra complexity, you’ll serve them over a bed of rich, creamy coconut rice enhanced with lemongrass… limitless freshness and atmosphere, all accomplished in a mere 20 minutes.

We will send you:

  • 2 Haddock fillets
  • 170g Baby bok choy
  • 15ml Minced garlic
  • 1 Lime (or lemon)
  • 200g String beans
  • 1 Thai chili
  • 157g Jasmine rice
  • 165ml Coconut milk
  • 5g Brown sugar
  • 5g Minced lemongrass
  • 10ml Fish sauce
  • 15ml Tamarind paste

Contains: Haddock, Anchovies

You will need:

Medium pot
Large pan (non-stick if possible)
Salt & pepper
Total Fat
22 g
Saturated Fat
12 g
860 mg
Total Carbs
88 g
13 g
34 g
6 g
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Cook the rice
In a medium pot, combine the coconut milk, 1 cup water (double for 4 portions), ½ the lemongrass and a pinch of salt; bring to a boil. Add the rice, cover and reduce the heat; simmer, 14 to 16 minutes, until the water has been absorbed and the rice is tender. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork; season with S&P. Set aside in a warm spot.
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Mise en place
While the rice cooks, zest and juice the lime. Cut off and discard the root ends of the baby bok choy; separate the leaves (halve if large). Halve the Thai chili pepper; discard the stem, ribs and seeds and finely chop (thoroughly wash your hands and cutting board after to get rid of the spicy pepper oils).
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Cook the haddock
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Thoroughly pat the haddock dry with paper towel; season with S&P. Add the haddock* to the pan and cook, 2 to 3 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot. Reserve the pan.
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Cook the vegetables
In the same pan, heat a drizzle of oil on medium-high. Add the string beans, baby bok choy, ½ the garlic, the remaining lemongrass and 1 tbsp water (double for 4 portions); season with S&P to taste. Cook, stirring frequently, 2 to 3 minutes, until the string beans are crisp-tender and the baby bok choy has wilted.
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Make the sauce
In a small bowl, combine the tamarind, fish sauce, brown sugar, 1 tbsp lime juice (double for 4 portions), the remaining garlic and as much of the Thai chili pepper as you’d like (add ½ for medium spicy). To the pan of vegetables, add the sauce and 2 tbsp water (double for 4 portions); stir to combine. Cook, stirring frequently, 1 to 2 minutes, until reduced slightly; season with S&P to taste.
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Plate your dish
To the pot of rice, add as much lime zest as you’d like; stir to combine. Divide the finished rice between your plates and top with the vegetables. Top the vegetables with the haddock. Spoon any sauce remaining in the vegetable pan over the haddock. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.