Fragrant Green Curry Cod
with Broccoli, Chickpeas and Jasmine Rice
This fragrant green curry fish traybake offers all the flavour without any hassle!
Cals 618 · Prot 49 · Carbs 111 · Fat 4
Global Eats
30 min
This fragrant green curry fish traybake offers all the flavour without any hassle!
Cals 618 · Prot 49 · Carbs 111 · Fat 4
Global Eats
Ingredients
Tray bake
Cod fillet
6*
350 Grams
Water
300 ML
Chickpeas
240 Grams
Broccoli
200 Grams
Vegetable stock cube
15*
1 Piece
Green curry paste
30 Grams
Salt
0.3 Tsp
Black pepper
0.3 Tsp
Olive oil
0.5 Tbsp
Rice
Jasmine rice
150 Grams
Lime leaves
3 Piece
Water
350 ML
Salt
0.5 Tsp
To serve
Lime
1 Piece
Fresh coriander
15 Grams
Small red chilli
1 Piece
Allergens
*6 Fish, *15 Celery
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) | 2584 / 618 |
| Fats (g) | 3.5 |
| of which saturated (g) | 0.6 |
| Carbohydrates (g) | 111 |
| of which sugars (g) | 2.9 |
| Fibers (g) | 11.3 |
| Proteins (g) | 49.2 |
| Salt (g) | 2.9 |
*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 Cook rice
- Rinse the jasmine rice.
- Add the rice, lime leaves, measured water and a pinch of salt to a pot with a lid and bring to a boil.
- Once boiling, reduce the heat to low and cover.
- Cook for 12- 14 min or until the water is absorbed and the rice is cooked.
- Remove from the heat.
- Keep covered until serving.
2 Prep
- Preheat the oven to 220°C/200°C fan.
- Boil the measured water.
- Drain and rinse the chickpeas.
- Trim the broccoli florets discarding the woody end.
- In a jug, combine 0.5 stock cube and green curry paste with the boiled measured water.
3 Assemble tray
- Place the broccoli florets and chickpeas onto a baking dish.
- Pour over the stock mix and coat the veg.
- Nestle the cod into the stock.
- Season the fish with a pinch of salt and pepper and drizzle over olive oil.
4 Bake
- Bake for 12-15 mins until the cod is cooked through and flaky, and the sauce has thickened slightly to coat the broccoli and chickpeas.
5 Finish
- Meanwhile, cut the lime into wedges.
- Pick the coriander.
- Deseed and finely slice the red chilli.
- Once the cod is cooked, squeeze over the lime juice, scatter over the coriander and red chilli (spicy!).
6 Serve
- Serve the Fragrant Green Curry Cod , Broccoli and Chickpeas with the Jasmine Rice on the side.
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