Crispy Thai Seabass
with Tamarind Sauce and Cauliflower Rice
Sweet and sour with a hint of spice!
30 min
Sweet and sour with a hint of spice!
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Ingredients
Number of People:
Seabass
Seabass
6*
330 Grams
Small red chilli
1 Piece
Shallots
1 Piece
Garlic cloves
2 Piece
Tomatoes
2 Piece
Lemongrass
1 Piece
Fresh coriander
15 Grams
Vegetable oil
2 Tbsp
Fish sauce
6*
10 ML
Tamarind paste
15 Grams
Honey
15 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
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) | 1911 / 458 |
| Fats (g) | 6.2 |
| of which saturated (g) | 1.8 |
| Carbohydrates (g) | 64 |
| of which sugars (g) | 17.5 |
| Fibers (g) | 9 |
| Proteins (g) | 40.6 |
| Salt (g) | 2.2 |
*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 shallots. 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.
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 lemongrass. 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.
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. Transfer to a bowl to keep warm and reserve the pan.
4 Coat seabass
Pat the seabass fillets dry with kitchen paper. Coat both sides in the corn starch. Season with salt.
5 Fry seabass
Return the empty cauliflower pan to a medium-high heat with a generous drizzle of oil. 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.
6 Serve
Divide the cauliflower rice and tamarind sauce among plates. Top with the seabass.
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