Seabream with Vegetables

Name: Seabream with Vegetables in Chilli Sauce
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 330 Grams of Seabream; 1 Tsp of Salt; 1 Tbsp of Vegetable oil; 14 Grams of Sriracha sauce; 40 ML of Sweet chilli sauce; 15 ML of Apple cider vinegar; 2 Tbsp of Vegetable oil; 15 ML of Soy sauce; 2 Grams of Chilli flakes; 1 Tsp of Salt; 200 Grams of Cauliflower; 1 Piece of Carrot; 1 Piece of Red onion; 100 Grams of Sugar snap peas; 2 Piece of Garlic cloves; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Piece of Large green chilli; 15 Grams of Fresh coriander; 10 Grams of Sesame seeds

in Chilli Sauce

Delicious Asian flavours that come together in minutes!

863 Reviews

Cals 379 · Prot 45 · Carbs 38 · Fat 7

Low Carb

Calorie Smart

30 min

Seabream with Vegetables in Chilli Sauce

Delicious Asian flavours that come together in minutes!

863 Reviews

Cals 379 · Prot 45 · Carbs 38 · Fat 7

Low Carb

Calorie Smart

Ingredients

Fish

Seabream 6*

330 Grams

Salt

0.5 Tsp

Vegetable oil

1 Tbsp

Chilli sauce

Sriracha sauce

14 Grams

Sweet chilli sauce

40 ML

Apple cider vinegar

15 ML

Vegetable oil

2 Tbsp

Soy sauce 9*10*11*

15 ML

Chilli flakes

2 Grams

Salt

0.5 Tsp

Vegetables

Cauliflower

200 Grams

Carrot

1 Piece

Red onion

1 Piece

Sugar snap peas

100 Grams

Garlic cloves

2 Piece

Vegetable oil

2 Tbsp

Salt

0.5 Tsp

To serve

Large green chilli

1 Piece

Fresh coriander

15 Grams

Sesame seeds 3*

10 Grams

Allergens

*6 Fish, *9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds

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)	1585 / 379
Fats (g)	6.5
of which saturated (g)	1.2
Carbohydrates (g)	38
of which sugars (g)	21.1
Fibers (g)	8.3
Proteins (g)	45.2
Salt (g)	2.6

*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 vegetables

Chop the cauliflower into bite-sized pieces. Peel and chop the carrot into half moons. Peel and chop the red onion into wedges. Trim and chop the sugar snap peas into bite-sized pieces. Peel and mince the garlic. Finely slice the green chilli. Finely chop the coriander.

2 Fry vegetables

Heat a large pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the cauliflower and carrots with a pinch of salt. Fry for 2 min. Add the red onion and garlic and fry for 2-3 min further.

3 Mix sauce

Meanwhile, in a small bowl, combine the sriracha (spicy!), sweet chilli sauce (spicy!), apple cider vinegar, vegetable oil, soy sauce, chilli flakes (spicy!) and salt. This is your chilli sauce.

Tip! Sensitive to spice? Go easy on the sriracha, sweet chilli sauce and chilli flakes.

4 Add sauce

Add the chilli sauce (spicy!) and sugar snap peas to the vegetables. Reduce the heat to low and cover the pan with a lid. Cook for 2-3 min, stirring occasionally, or until the vegetables are tender. Stir through the coriander, green chilli (spicy!) and sesame seeds (reserve some coriander, green chilli and sesame seeds for garnish).

5 Fry seabream

Pat the seabream fillets dry with kitchen paper and season the skin with salt. 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 cook for 1-2 min further.