Spicy Chilli Lime Pollock
with Pak Choi, Edamame Beans and Cauli Rice
Aromatic and fragrant!
Cals 365 · Prot 46 · Carbs 38 · Fat 6
Calorie Smart
Low Carb
30 min
Aromatic and fragrant!
Cals 365 · Prot 46 · Carbs 38 · Fat 6
Calorie Smart
Low Carb
Ingredients
Fish
Alaskan pollock loin
6*
350 Grams
Sauce
Lime
1 Piece
Soy sauce
9*10*11*
20 ML
Ginger garlic paste
10 Grams
Brown sugar
8 Grams
Chilli jam
28 Grams
Water
100 ML
Corn starch
10 Grams
Sides
Cauliflower
400 Grams
Baby pak choi
3 Piece
Edamame beans
9*
100 Grams
To serve
Fresh coriander
15 Grams
Sesame seeds
3*
5 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) | 1525 / 365 |
| Fats (g) | 6.2 |
| of which saturated (g) | 0.7 |
| Carbohydrates (g) | 38 |
| of which sugars (g) | 18.1 |
| Fibers (g) | 9 |
| Proteins (g) | 46.2 |
| Salt (g) | 4.1 |
*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 cauli rice
- Preheat oven to 200°C/180°C fan.
- Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains.
- Heat a frying pan over a medium heat with a drizzle of oil.
- Once hot, add the cauliflower with a pinch of salt and stir-fry for 5 min.
- Keep warm until serving.
2 Make sauce
- Cut the lime into wedges.
- In a small pan, combine the soy sauce, ginger garlic paste, brown sugar, chilli jam (spicy!), measured water, half lime juice and 1 tsp of corn starch.
- Heat the sauce over a medium heat for 1 min.
3 Bake fish
- Portion the pollock.
- Add it to an oven-proof baking dish.
- Bake for 10-12 min.
- Drain off the excess cooking liquid.
4 Cook veg
- Meanwhile, cut the pak choi into halves.
- Heat a frying pan with a drizzle of oil.
- Fry the pak choi for 4 min, with a pinch of salt.
- Add the beans with a splash of water.
- Cover and cook for 2-3 min.
5 Finish fish
- Once the fish is cooked, pour the sauce over the fish and bake for 2 min further to warm the sauce.
6 Serve
- Serve the Chilli Lime Pollock with Pak Choi, Edamame Beans and Cauli Rice garnished with coriander leaves and sesame seeds.
- Squeeze over the juice of the remaining limes to taste.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?