Delicious, crispy seabream with a crackle topping made from crunchy peanuts, sesame seeds, garlic and ginger. Yum!
333 Reviews
Cals 477 · Prot 45 · Carbs 41 · Fat 18
Low Carb
Calorie Smart
35 min
Delicious, crispy seabream with a crackle topping made from crunchy peanuts, sesame seeds, garlic and ginger. Yum!
333 Reviews
Cals 477 · Prot 45 · Carbs 41 · Fat 18
Low Carb
Calorie Smart
Ingredients
Seabass
Seabass
6*
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
1*
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, *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)
1993 / 477
Fats (g)
18
of which saturated (g)
3.6
Carbohydrates (g)
41
of which sugars (g)
15.6
Fibers (g)
11.1
Proteins (g)
44.7
Salt (g)
1.8
*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, sesameseeds, turmericpowder, chilliflakes(spicy!), 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 5-7 min. Once cooked, remove the pan from heat and keep covered until serving.
4 Fry fish
Meanwhile, pat the seabream 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 seabream, 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 cauliflowerrice among plates. Serve the seabream with the sliced cucumber and carrotpickle alongside. Top with the crackle topping.