Crispy Seabass

with Cauliflower Rice and Crackle Topping
Delicious, crispy seabass with cauli rice and a crackle topping. Yum!
Cals 408 · Prot 43 · Carbs 32 · Fat 17
Low-Carb
Calorie smart
Try Hello Chef Now
35 min
photo
Delicious, crispy seabass with cauli rice and a crackle topping. Yum!
Cals 408 · Prot 43 · Carbs 32 · Fat 17
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Seabass
Seabass
330 Grams
Cucumber
2 Piece
Carrot
1 Piece
Lime
1 Piece
Salt
1 Tsp
Vegetable oil
1 Tbsp
Rice
Cauliflower
400 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Crackle
Salted peanuts
40 Grams
Garlic cloves
1 Piece
Ginger
30 Grams
Sesame seeds
10 Grams
Turmeric powder
2 Grams
Chilli flakes
2 Grams
Olive oil
2 Tbsp
Honey
15 Grams
Tamari
15 ML

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli flakes.

Pro tip

Why not grate the carrots instead of slicing them?

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep

Slice the cucumber. Peel and slice the carrots. Juice the lime into a bowl and add the cucumber and carrot slices with a pinch of salt. Set aside. Grate the cauliflower or blitz it in a food processor until it resembles rice grains. Finely chop the peanuts. Peel and grate the garlic and the ginger directly into a saucepan. 
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2 Make crackle topping

Place the saucepan over a medium heat with the peanutssesame seedsturmeric powder and chilli flakes (spicy!) along with the olive oilhoney and tamari. Cook for 4-5 min or until the mix thickens. Remove from the heat and set aside.
photo

3 Fry rice

Heat a large non-stick pan over a medium heat with a drizzle of oil. Add the cauliflower with a pinch of salt and stir-fry for 5 min. Once cooked, remove the pan from heat and keep covered until serving.
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4 Fry fish

Meanwhile, pat the seabass fillets dry with kitchen paper and season the skin with salt. Heat a second large non-stick pan with a drizzle of oil over a medium-high heat. Once hot, add the seabass, skin-side down and fry for 4 min or until crispy. Once crispy, flip and cook for 1-2 min further.
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5 Serve

Divide the cauliflower rice among plates. Serve the seabass skin-side up with the sliced cucumbers and carrots to the side. Top with the crackle. Serve immediately. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli flakes.

Pro tip

Why not grate the carrots instead of slicing them?

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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