Crispy Thai Seabass

with Tamarind Sauce and Cauliflower Rice

photo
low-carb
Share!
low-carb
Share!

Instructions

photo

1 Prep

Finely chop the chilli. Peel and slice the shallots. Peel and mince the garlic. Chop the tomatoes into bite-sized pieces. Slice the lemon grass in half and bash it with the back of a knife. Slice the sugar snap peas into bite-sized pieces. Finely chop the coriander.

photo

2 Make tamarind sauce

Heat a large non-stick pan with a drizzle of oil over a medium heat. Once hot, add the garlic, chilli (spicy!)shallots and lemon grass. Fry for 3 min. Add the tomatoes, fish sauce, tamarind, honey and coriander. Cook for 2 min. Cover, remove from the heat and set aside.

photo

3 Make cauliflower rice

Meanwhile, using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a saucepan 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. Add the sugar snap peas. Cook for a final 2 min.

photo

4 Coat seabass

Pat the seabass fillets dry with kitchen paper. Coat both sides in the corn starch. Season with salt.

photo

5 Fry seabass

Heat another large non-stick pan with a generous 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

6 Serve

Divide the cauliflower rice and tamarind sauce among plates. Top with the fried seabass.

Tips for fussy eaters

Not a fan of tamarind? Serve the sauce on the side.

Pro tip

Don't overcrowd the pan when frying the seabass!

Sweet and sour with a hint of spice!

Cooking Time: 30 min

Cals 392 · Prot 38 · Carbs 54 · Fat 4

Gluten-Free

Dairy-Free

Ingredients

Number of people

Seabass

Seabass 330 Grams
Small red chilli 1 Piece
Shallots 1 Piece
Garlic cloves 2 Pieces
Tomatoes 2 Pieces
Lemongrass 1 Piece
Fresh coriander 15 Grams
Vegetable oil 2 Tbsp
Fish sauce 10 ML
Tamarind Paste 15 Grams
Honey 20 Grams
Corn starch 60 Grams
Salt 0.5 Tsp

Cauli-rice

Sugar snap peas 100 Grams
Cauliflower 400 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp

Sweet and sour with a hint of spice!

Cooking Time: 30 min

Cals 392 · Prot 38 · Carbs 54 · Fat 4

Gluten-Free

Dairy-Free

Instructions

photo

1 Prep

Finely chop the chilli. Peel and slice the shallots. Peel and mince the garlic. Chop the tomatoes into bite-sized pieces. Slice the lemon grass in half and bash it with the back of a knife. Slice the sugar snap peas into bite-sized pieces. Finely chop the coriander.

photo

2 Make tamarind sauce

Heat a large non-stick pan with a drizzle of oil over a medium heat. Once hot, add the garlic, chilli (spicy!)shallots and lemon grass. Fry for 3 min. Add the tomatoes, fish sauce, tamarind, honey and coriander. Cook for 2 min. Cover, remove from the heat and set aside.

photo

3 Make cauliflower rice

Meanwhile, using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a saucepan 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. Add the sugar snap peas. Cook for a final 2 min.

photo

4 Coat seabass

Pat the seabass fillets dry with kitchen paper. Coat both sides in the corn starch. Season with salt.

photo

5 Fry seabass

Heat another large non-stick pan with a generous 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

6 Serve

Divide the cauliflower rice and tamarind sauce among plates. Top with the fried seabass.

Tips for fussy eaters

Not a fan of tamarind? Serve the sauce on the side.

Pro tip

Don't overcrowd the pan when frying the seabass!

Ingredients

Number of people

Seabass

Seabass 330 Grams
Small red chilli 1 Piece
Shallots 1 Piece
Garlic cloves 2 Pieces
Tomatoes 2 Pieces
Lemongrass 1 Piece
Fresh coriander 15 Grams
Vegetable oil 2 Tbsp
Fish sauce 10 ML
Tamarind Paste 15 Grams
Honey 20 Grams
Corn starch 60 Grams
Salt 0.5 Tsp

Cauli-rice

Sugar snap peas 100 Grams
Cauliflower 400 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...