Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2038 / 488
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Season fish
Add the seabass fillets to a plate, skin side down. In a small bowl, combine the gingergarlicpaste, 1/1.5/2 Tbsp of yogurt (reserve the rest for serving), the garammasala, chipotle(spicy!), smokedpaprika, onionpowder and salt. Spread the mix over the fish and refrigerate.
2 Prep vegetables
Peel and finely chop the onion and garlic. Peel and finely chop the carrot. Chop the tomatoes.
3 Start stew
Heat a pan over a medium heat with a drizzle of oil. Once hot, add the onion and carrot. Cook with a pinch of salt for 5 min. Add the garlic and tomatoes and cook for 1-2 min further.
Add the redlentils, currypowder, measuredwater, vegetablestockcube and blackpepper. Bring to a simmer and reduce the heat to low. Cover with a lid and cook for 20 min or until the lentils are soft. If the stew thickens too much, add a splash of water.
5 Fry fish
See pro tip! Once the lentil stew is done, heat a second pan over a medium-high heat with a drizzle of oil. Once hot, add the spiced seabass, skin side down, and fry for 3-4 min. Flip and fry for a final 1 min on the other side.
Tip!Don't move the fish around in the pan until you're ready to flip it. That way the skin won't stick to the pan!
Slice the lime into wedges and pick the coriander leaves. Divide the lentil stew among shallow bowls or plates. Top with the seabass. Serve with a dollop of the remaining yogurt, the lime wedges and freshcoriander leaves.