Thai Seabream
with Coconut Jasmine Rice
In this recipe, you'll cook an aromatic broth, coconut rice and crispy seabream fillets.
Cals 702 · Prot 48 · Carbs 87 · Fat 23
Quick Prep
Speedy
20 min
In this recipe, you'll cook an aromatic broth, coconut rice and crispy seabream fillets.
Cals 702 · Prot 48 · Carbs 87 · Fat 23
Quick Prep
Speedy
Ingredients
Seabream and broth
Seabream
6*
330 Grams
Spring onion
40 Grams
Small red chilli
1 Piece
Fresh coriander
15 Grams
Vegetable oil
1 Tbsp
Star anise
2 Piece
Ginger garlic paste
20 Grams
Brown sugar
5 Grams
Water
150 ML
Lime leaves
3 Piece
Salt
0.5 Tsp
Fish sauce
6*10*
10 ML
Lime
1 Piece
Coconut rice
Jasmine rice
150 Grams
Salt
0.5 Tsp
Coconut milk
200 ML
Water
100 ML
To serve
Crispy onions
20 Grams
Allergens
*6 Fish, *10 Wheat
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) | 2938 / 702 |
| Fats (g) | 23.3 |
| of which saturated (g) | 11.5 |
| Carbohydrates (g) | 87 |
| of which sugars (g) | 4.9 |
| Fibers (g) | 6 |
| Proteins (g) | 48.4 |
| Salt (g) | 2.3 |
*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 Boil rice
Rinse the jasmine rice. Add the rice, a pinch of salt, the coconut milk and the measured water to a pot with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pot from the heat and keep covered until serving.
2 Prep
Meanwhile, trim and finely slice the spring onion. Finely slice the red chilli. Finely chop the coriander leaves.
Tip! Sensitive to spice? Carefully remove the seeds of the red chilli, if you prefer a milder flavour.
3 Make broth
Heat a saucepan over a medium heat with a drizzle of oil. Once hot, add the star anise, ginger garlic paste, red chilli (spicy!), spring onion and the coriander and fry for 2 min. Add the brown sugar, measured water and the lime leaves. Reduce the heat to medium and simmer for 5-6 min further.
Tip! Sensitive to spice? Go easy on the red chilli.
4 Fry seabream
Meanwhile, pat the seabream fillets dry with kitchen paper and season the skin with salt. Heat a large non-stick pan with a drizzle of oil over a medium-high heat. 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.
Tip! You can tell when white fish is cooked by checking if the flesh flakes easily.
5 Serve
Remove the broth from the heat, add the fish sauce and juice the lime directly into it. Divide the coconut jasmine rice among shallow bowls. Ladle the broth into the bowls and top with the fried seabream. Garnish with the crispy onions.
Tip! For a milder broth, go easy on the lime and fish sauce.
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