Tuesday, 3 April 2012

Hoisin Quorn Fillets with Zesty Rice Salad


Wow, this one was a real winner in our house! A hoisin quorn fillet rice salad with a zesty dressing. Filling, fairly healthy and pretty easy to throw together - although I have to say that (as usual) I tweaked it around our tastes and what I had in the house.

I cannot find an online version of this recipe at the moment so no link I'm afraid, but I will walk you through it. Firstly the fillets were marinaded in Hoisin sauce (just a shop bought jar). Now the recipe said to mix 3 tbslp with 1 tbslp of oil but I couldn't see the point of adding oil here so I simply used the sauce - and I didn't measure it either, I just slathered most of the jar over the fillets (which I had left to defrost in the fridge overnight first).

I left the fillets in the sauce for a good few hours to marinade and meanwhile made the dressing for the rice. This consisted of a clove of garlic, chopped (I used 2), 3 tblsp of fresh orange juice, zest of two oranges and 3 tblsp of olive oil. This ready to pour into the rice I chopped all the veg.

Two peppers and a courgette were chopped into batons and the recipe called for a cucumber too but we do not like cucumber so I ignored this. I also chopped a handful of fresh parsley and a handful of fresh mint and put them to one side. Doing all this prep means that the dish itself is speedy to prepare.

Next I cooked the rice (200g - I used basmati) and then once it had cooled a little I stirred the dressing into it and left it for 10 minutes to marinade. Next you mix together all the raw veg and the herbs into the rice (the recipe also includes 2 segmented oranges but I left these out too as I can't have too much citrus due to migraines). This is what the rice salad section looked like when it was ready:

Next the fillets were put under the grill for about 6 minutes on each side, until I could be sure they were cooked through. I then served the fillets and the rice on top of a bed of salad leaves.

We both really enjoyed this meal and I thought it looked pretty appetizing too! The dressing through the rice was lovely and the flavours really worked well together, the sauce on the fillets had baked on and this was a nice touch, I will definitely use that method with cooking fillets again in the future.

In terms of weight watchers points each portion works out at 12 (based on the recipe serving 3 with 2 fillets each). This is broken down as follows: rice (6), quorn fillets (3), oil (2), hoi sin sauce (1). Considering this is a pretty filling and incredibly tasty meal I think this is pretty good. 

I would definitely make this again and it is a great recipe to tweak to your own tastes too, top marks Quorn - I wish I had made this one earlier! We give this an 8/10.

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