Seabass with Vegetables

in Chilli Sauce
Delicious Asian flavours that come together in minutes!
Cals 327 · Prot 40 · Carbs 32 · Fat 8
Quick & Easy
Low-Carb
Calorie smart
Try Hello Chef Now
20 min
photo
Delicious Asian flavours that come together in minutes!
Cals 327 · Prot 40 · Carbs 32 · Fat 8
Quick & Easy
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Fish
Seabass
330 Grams
Salt
0.5 Tsp
Vegetable oil
2 Tbsp
Sauce
Sriracha sauce
14 Grams
Sweet chilli sauce
40 ML
Apple cider vinegar
15 ML
Vegetable oil
2 Tbsp
Tamari
15 ML
Chilli flakes
2 Grams
Salt
0.5 Tsp
Vegetables
Cauliflower
300 Grams
Broccoli
200 Grams
Small zucchini
1 Piece
Garlic cloves
2 Piece
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
To serve
Large red chilli
1 Piece
Fresh coriander
15 Grams
Sesame seeds
10 Grams

Tips for fussy eaters

Save 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!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep vegetables

Chop the cauliflower, broccoli and zucchini. Peel and mince 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

Save 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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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