Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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, sesameseeds, turmericpowder and chilliflakes(spicy!) along with the oliveoil, 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 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.
Divide the cauliflowerrice among plates. Serve the seabass with the sliced cucumbers and carrots to the side. Top with the crackle. Serve immediately.