Crispy Thai Seabream

Name: Crispy Thai Seabream with Tamarind Sauce and Jasmine Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 330 Grams of Seabream; 1 Piece of Small red chilli; 1 Piece of Red onion; 2 Piece of Garlic cloves; 2 Piece of Tomatoes; 1 Piece of Lemongrass; 15 Grams of Fresh coriander; 1 Tbsp of Vegetable oil; 10 ML of Fish sauce; 15 Grams of Tamarind paste; 15 Grams of Honey; 30 Grams of Corn starch; 1 Tsp of Salt; 150 Grams of Jasmine rice; 1 Tsp of Salt; 300 ML of Water; 100 Grams of Sugar snap peas

with Tamarind Sauce and Jasmine Rice

Sweet and sour with a hint of spice!

37 Reviews

Cals 624 · Prot 50 · Carbs 107 · Fat 5

Tips for Kids

30 min

Crispy Thai Seabream with Tamarind Sauce and Jasmine Rice

Sweet and sour with a hint of spice!

37 Reviews

Cals 624 · Prot 50 · Carbs 107 · Fat 5

Tips for Kids

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

Honey

15 Grams

Corn starch

30 Grams

Salt

0.5 Tsp

Jasmine rice

150 Grams

Salt

0.5 Tsp

Water

300 ML

Sugar snap peas

100 Grams

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)	2611 / 624
Fats (g)	5.3
of which saturated (g)	1
Carbohydrates (g)	107
of which sugars (g)	13.7
Fibers (g)	7.1
Proteins (g)	50.1
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 Boil rice

Rinse the rice. Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 8 min.

2 Prep

Meanwhile, finely chop the red chilli. Peel and slice the red onion. Peel and mince the garlic. Roughly chop the tomatoes. Slice the lemongrass in half and bash it with the back of a knife. Trim and chop the sugar snap peas into bite-sized pieces. Finely chop the coriander leaves.

Tip! If cooking for kids, set aside a portion of the chopped coriander to use as 'sprinkles'.

3 Make tamarind sauce

Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the garlic, red chilli (spicy!), onion and lemongrass. Fry for 3 min. Add the tomatoes, fish sauce, tamarind, honey and coriander. Simmer, covered, for 10 min or until the tomatoes have softened.

Tip! If cooking for kids, leave out the red chilli.

4 Add sugar snap peas

Meanwhile, after 8 min, add the sugar snap peas to the rice and stir through. Cook for 5 min further until the sugar snap peas are tender and rice is cooked through. Once cooked, remove the pot from the heat and keep covered until serving.

Tip! If cooking for kids, fry a portion of the sugar snap peas separately for 5 min or until cooked through.

5 Fry seabream

Meanwhile, pat the seabream fillets dry with kitchen paper. Add the corn starch to a plate and season with salt. Coat both sides of the seabream in the corn starch. Heat a separate large pan over a medium-high heat with a drizzle of oil. Once hot, add the seabream, skin-side down and fry for 4 min or until crispy. Once crispy, flip and fry for 1-2 min further.

Tip! Alternatively, use the oven to bake the fish for 10-12 min at 180C, or until cooked through and flakey.