Crispy Seabass
with Cauliflower Rice and Crackle Topping
Instructions
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.
2 Make crackle topping
Place the saucepan over a medium heat with the peanuts, sesame seeds, turmeric powder and chilli flakes (spicy!) along with the olive oil, honey and tamari. Cook for 4-5 min or until the mix thickens. Remove from the heat and set aside.
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.
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.
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?
Delicious, crispy seabass with cauli rice and a crackle topping. Yum!
Cooking Time: 35 min
Equipment Required: Food processor
Cals 408 · Prot 43 · Carbs 32 · Fat 17
Gluten-Free
Dairy-Free
Ingredients
Seabass
Rice
Crackle
Delicious, crispy seabass with cauli rice and a crackle topping. Yum!
Cooking Time: 35 min
Equipment Required: Food processor
Cals 408 · Prot 43 · Carbs 32 · Fat 17
Gluten-Free
Dairy-Free
Instructions
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.
2 Make crackle topping
Place the saucepan over a medium heat with the peanuts, sesame seeds, turmeric powder and chilli flakes (spicy!) along with the olive oil, honey and tamari. Cook for 4-5 min or until the mix thickens. Remove from the heat and set aside.
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.
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.
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?
Ingredients
Seabass
Rice
Crackle
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