Crispy Thai Seabream
with Tamarind Sauce and Cauliflower Rice
Sweet and sour with a hint of spice!
Cals 362 · Prot 46 · Carbs 61 · Fat 4
Low Carb
Calorie Smart
30 min
Sweet and sour with a hint of spice!
Cals 362 · Prot 46 · Carbs 61 · Fat 4
Low Carb
Calorie Smart
Ingredients
Seabream
Seabream
6*
330 Grams
Small red chilli
1 Piece
Red onion
1 Piece
Garlic cloves
2 Piece
Tomatoes
2 Piece
Lemongrass
1 Piece
Fresh coriander
15 Grams
Vegetable oil
1 Tbsp
Fish sauce
6*10*
10 ML
Tamarind paste
15 Grams
Brown sugar
5 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
Allergens
*6 Fish, *10 Wheat
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) | 1512 / 362 |
| Fats (g) | 4.4 |
| of which saturated (g) | 1 |
| Carbohydrates (g) | 61 |
| of which sugars (g) | 15.2 |
| Fibers (g) | 8.5 |
| Proteins (g) | 46.1 |
| Salt (g) | 2.4 |
*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
- 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 sugar snap peas into bite-sized pieces.
- Finely chop the coriander.
Tip! Sensitive to spice? Deseed the chilli or use only half the amount.
2 Make tamarind sauce
- Heat a large non-stick pan with a drizzle of oil over medium heat.
- Fry the garlic, chilli (spicy!), onion and lemongrass for 3 min.
- Add the tomatoes, fish sauce, tamarind, brown sugar 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.
- Fry the cauliflower rice with a pinch of salt for 5 min.
- Add the sugar snap peas.
- 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 corn starch.
- Season with salt.
5 Fry seabream
- Return the empty pan to a medium-high heat with a generous drizzle of oil.
- Fry the seabream, skin-side down, for 4 min or until crispy.
- Once crispy, flip and cook for 1-2 min further.
Tip! Alternatively, use the oven to bake the fish for 10-12 min at 180°C, or until cooked through and flakey.
6 Serve
- Serve the Crispy Thai Seabream with Tamarind Sauce and Cauliflower Rice.
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