Crispy Seabream

Name: Crispy Seabream with Cauliflower Rice and Crackle Topping
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 330 Grams of Seabream; 2 Piece of Cucumber; 1 Piece of Carrot; 1 Piece of Lime; 5 Grams of Brown sugar; 1 Tsp of Salt; 1 Tbsp of Vegetable oil; 400 Grams of Cauliflower; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 40 Grams of Salted peanuts; 1 Piece of Garlic cloves; 30 Grams of Ginger; 10 Grams of Sesame seeds; 2 Grams of Turmeric powder; 2 Grams of Chilli flakes; 2 Tbsp of Olive oil; 15 Grams of Honey; 15 ML of Tamari

with Cauliflower Rice and Crackle Topping

Delicious, crispy seabream with a crackle topping made from crunchy peanuts, sesame seeds, garlic and ginger. Yum!

384 Reviews

Cals 405 · Prot 47 · Carbs 40 · Fat 10

Low Carb

Calorie Smart

35 min

Crispy Seabream with Cauliflower Rice and Crackle Topping

Delicious, crispy seabream with a crackle topping made from crunchy peanuts, sesame seeds, garlic and ginger. Yum!

384 Reviews

Cals 405 · Prot 47 · Carbs 40 · Fat 10

Low Carb

Calorie Smart

Ingredients

Seabream

Seabream 6*

330 Grams

Cucumber

2 Piece

Carrot

1 Piece

Lime

1 Piece

Brown sugar

5 Grams

Salt

1 Tsp

Vegetable oil

1 Tbsp

Cauliflower rice

Cauliflower

400 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Crackle

Salted peanuts 1*2*

40 Grams

Garlic cloves

1 Piece

Ginger

30 Grams

Sesame seeds 3*

10 Grams

Turmeric powder

2 Grams

Chilli flakes

2 Grams

Olive oil

2 Tbsp

Honey

15 Grams

Tamari 9*

15 ML

Allergens

*6 Fish, *1 Peanuts, *2 Tree Nuts, *3 Sesame Seeds, *9 Soya

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1710 / 405
Fats (g)	9.9
of which saturated (g)	2
Carbohydrates (g)	40
of which sugars (g)	17.5
Fibers (g)	9.8
Proteins (g)	47.3
Salt (g)	1.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

1 Prep

Slice the cucumber.
Peel and slice the carrots.
Juice the lime into a bowl and add the brown sugar, cucumber and carrot slices with a pinch of salt.
Mix well and 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.

Tip! Why not grate the carrots instead of slicing them?

2 Make crackle topping

Place the saucepan over a medium heat with the peanuts, sesame seeds, turmeric powder, chilli flakes (spicy!), olive oil, honey and tamari.
Cook for 4-5 min or until the mix thickens.
Remove from the heat and set aside.

3 Fry cauli rice

Heat a large non-stick pan over a medium heat with a drizzle of oil.
Add the cauliflower with a pinch of salt.
Stir-fry for 5-7 min.
Once cooked, remove the pan from heat.
Keep covered until serving.

4 Fry fish

Meanwhile, pat the seabream fillets dry with kitchen paper.
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 seabream, skin-side down.
Fry for 4 min or until crispy.
Once crispy, flip.
Cook for 1-2 min further.