Seabass with Vegetables

in Chilli Sauce

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Instructions

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1 Prep vegetables

Chop the cauliflower, broccoli and zucchini. Peel and crush or chop the garlic. Slice the red chilli thinly. Pick the coriander leaves. Pat the seabass fillets dry and season with salt

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2 Mix sauce

In a small bowl, combine the sriracha (spicy!)sweet chilli sauce (spicy!)apple cider vinegarvegetable oil, tamari and chilli flakes (spicy!) with the salt. Mix well. This is your chilli sauce.

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3 Fry vegetables

Heat a pan over a high heat with a drizzle of vegetable oil. Once hot, add the chopped cauliflower and fry with a pinch of salt for 5 min. Add the broccolizucchini and garlic, and fry for 2 min further.

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4 Add sauce

Add the chilli sauce to the vegetables. Reduce the heat to low and cover the pan with a lid. Cook for 5-6 min, stirring occasionally, or until the vegetables are tender-crisp. 

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5 Fry fish

Meanwhile, heat a second pan over a medium-high heat with a drizzle of vegetable oil. Once the pan is hot, add the seabass, skin-side down, and fry for 4 min, then flip. Fry for a final 1 min.

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6 Serve

Divide the vegetables among plates. Top with the pan-seared seabass. Garnish with the red chilli slices (spicy!), sesame seeds and fresh coriander leaves.

Tips for fussy eaters

Reserve some of the vegetables and steam or boil them. Serve their portion of fish and vegetables with mashed potatoes.

Pro tip

In the mood for carbs? Serve with Jasmine rice!

Delicious Asian flavours that come together in minutes!

Cooking Time: 20 min

Cals 329 · Prot 42 · Carbs 33 · Fat 7

Gluten-Free

Dairy-Free

Ingredients

Number of people

Fish

Seabass 330 Grams
Salt 1 Tsp
Vegetable oil 2 Tbsp

Sauce

Sriracha sauce 20 Grams
Sweet chilli sauce 40 Grams
Apple cider vinegar 15 ML
Vegetable oil 2 Tbsp
Tamari 15 Grams
Chilli flakes 2 Grams
Salt 1 Tsp

Vegetables

Cauliflower 300 Grams
Broccoli 200 Grams
Zucchini small 1 Piece
Garlic cloves 2 Pieces
Vegetable oil 2 Tbsp
Salt 1 Tsp

To serve

Red chilli large 1 Piece
Fresh coriander 15 Grams
Sesame seeds 10 Grams

Delicious Asian flavours that come together in minutes!

Cooking Time: 20 min

Cals 329 · Prot 42 · Carbs 33 · Fat 7

Gluten-Free

Dairy-Free

Instructions

photo

1 Prep vegetables

Chop the cauliflower, broccoli and zucchini. Peel and crush or chop the garlic. Slice the red chilli thinly. Pick the coriander leaves. Pat the seabass fillets dry and season with salt

photo

2 Mix sauce

In a small bowl, combine the sriracha (spicy!)sweet chilli sauce (spicy!)apple cider vinegarvegetable oil, tamari and chilli flakes (spicy!) with the salt. Mix well. This is your chilli sauce.

photo

3 Fry vegetables

Heat a pan over a high heat with a drizzle of vegetable oil. Once hot, add the chopped cauliflower and fry with a pinch of salt for 5 min. Add the broccolizucchini and garlic, and fry for 2 min further.

photo

4 Add sauce

Add the chilli sauce to the vegetables. Reduce the heat to low and cover the pan with a lid. Cook for 5-6 min, stirring occasionally, or until the vegetables are tender-crisp. 

photo

5 Fry fish

Meanwhile, heat a second pan over a medium-high heat with a drizzle of vegetable oil. Once the pan is hot, add the seabass, skin-side down, and fry for 4 min, then flip. Fry for a final 1 min.

photo

6 Serve

Divide the vegetables among plates. Top with the pan-seared seabass. Garnish with the red chilli slices (spicy!), sesame seeds and fresh coriander leaves.

Tips for fussy eaters

Reserve some of the vegetables and steam or boil them. Serve their portion of fish and vegetables with mashed potatoes.

Pro tip

In the mood for carbs? Serve with Jasmine rice!

Ingredients

Number of people

Fish

Seabass 330 Grams
Salt 1 Tsp
Vegetable oil 2 Tbsp

Sauce

Sriracha sauce 20 Grams
Sweet chilli sauce 40 Grams
Apple cider vinegar 15 ML
Vegetable oil 2 Tbsp
Tamari 15 Grams
Chilli flakes 2 Grams
Salt 1 Tsp

Vegetables

Cauliflower 300 Grams
Broccoli 200 Grams
Zucchini small 1 Piece
Garlic cloves 2 Pieces
Vegetable oil 2 Tbsp
Salt 1 Tsp

To serve

Red chilli large 1 Piece
Fresh coriander 15 Grams
Sesame seeds 10 Grams
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