Seabream with Vegetables
in Chilli Sauce
Delicious Asian flavours that come together in minutes!
Cals 381 · Prot 45 · Carbs 38 · Fat 7
Low Carb
Calorie Smart
30 min
Delicious Asian flavours that come together in minutes!
Cals 381 · 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) | 1591 / 381 |
| Fats (g) | 6.6 |
| of which saturated (g) | 1.2 |
| Carbohydrates (g) | 38 |
| of which sugars (g) | 21.8 |
| Fibers (g) | 8.3 |
| Proteins (g) | 44.9 |
| Salt (g) | 2.7 |
*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.
- Fry for 2-3 min further.
3 Mix chilli 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.
- Set the chilli sauce aside.
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.
- After reserving some for garnish, stir through the coriander, green chilli (spicy!) and sesame seeds.
5 Fry seabream
- Pat the seabream fillets dry with kitchen paper.
- 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.
- Fry for 4 min or until crispy.
- Once crispy, flip.
- Cook for 1-2 min further.
6 Serve
- Serve the Seabream with Vegetables in Chilli Sauce.
- Garnish with the remaining coriander, green chilli slices (spicy!) and sesame seeds.
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