Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
1846 / 442
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Finely chop the chilli. Peel and slice the onion. Peel and mince the garlic. Chop the tomatoes into bite-sized pieces. Slice the lemongrass in half and bash it with the back of a knife. Slice the sugarsnappeas into bite-sized pieces. Finely chop the coriander.
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!), onion and lemongrass. Fry for 3 min. Add the tomatoes, fishsauce, tamarind, brownsugar and coriander. Cook for 2 min. Cover, remove from the heat and set aside.
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 sugarsnappeas. Cook for a final 2 min. Transfer to a bowl to keep warm and reserve the pan.
4 Coat seabream
Pat the seabream fillets dry with kitchen paper. Coat both sides in the cornstarch. Season with salt.
5 Fry seabream
Return the empty cauliflower pan to a medium-high heat with a generous drizzle of oil. 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.
Divide the cauliflowerrice and tamarindsauce among plates. Top with the seabream.