Crispy Seabass

with Cauliflower Rice and Crackle Topping

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Instructions

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1 Prep

Wash and slice the cucumber and carrots. Juice the lime into a bowl and add the cucumber and carrot slices and a pinch of salt. Set aside. Grate the cauliflower. 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 the chilli flakes (spicy!) along with the olive oilhoney and tamari. Stir for 4-5 min or until the mix thickens. Remove from the heat and set aside.

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3 Fry rice

Heat a large non-stick pan over a medium heat with a drizzle of oil. Once hot, 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 fried 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

Grate the carrots instead of slicing them for an easier bite.

Delicious, crispy seabass with cauli rice and a crackle topping. Yum.

Cooking Time: 35 min

Cals 408 · Prot 43 · Carbs 32 · Fat 17

Gluten-Free

Dairy-Free

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

Delicious, crispy seabass with cauli rice and a crackle topping. Yum.

Cooking Time: 35 min

Cals 408 · Prot 43 · Carbs 32 · Fat 17

Gluten-Free

Dairy-Free

Instructions

photo

1 Prep

Wash and slice the cucumber and carrots. Juice the lime into a bowl and add the cucumber and carrot slices and a pinch of salt. Set aside. Grate the cauliflower. Finely chop the peanuts. Peel and grate the garlic and the ginger directly into a saucepan. 

photo

2 Make crackle topping

Place the saucepan over a medium heat with the peanutssesame seedsturmeric powder and the chilli flakes (spicy!) along with the olive oilhoney and tamari. Stir 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. Once hot, 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.

photo

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.

photo

5 Serve

Divide the cauliflower rice among plates. Serve the fried 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

Grate the carrots instead of slicing them for an easier bite.

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
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