Thai Seabream

Name: Thai Seabream with Coconut Jasmine Rice
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 330 Grams of Seabream; 40 Grams of Spring onion; 1 Piece of Small red chilli; 15 Grams of Fresh coriander; 1 Tbsp of Vegetable oil; 2 Piece of Star anise; 20 Grams of Ginger garlic paste; 5 Grams of Brown sugar; 150 ML of Water; 3 Piece of Lime leaves; 1 Tsp of Salt; 10 ML of Fish sauce; 1 Piece of Lime; 150 Grams of Jasmine rice; 1 Tsp of Salt; 200 ML of Coconut milk; 100 ML of Water; 20 Grams of Crispy onions

with Coconut Jasmine Rice

In this recipe, you'll cook an aromatic broth, coconut rice and crispy seabream fillets.

743 Reviews

Cals 702 · Prot 48 · Carbs 87 · Fat 23

Quick Prep

Speedy

25 min

In this recipe, you'll cook an aromatic broth, coconut rice and crispy seabream fillets.

743 Reviews

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 measured water to a pot with a lid.
Bring to a boil over a high heat.
Once boiling, reduce the heat to low and cover with the lid.
Cook for 10-12 min or until the water is absorbed and the rice is cooked.
Once cooked, remove the pot from the heat.
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, for 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.
Fry for 2 min.
Add the brown sugar, measured water and the lime leaves.
Reduce the heat to medium.
Simmer 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.
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.
Fry for 4 min or until crispy.
Once crispy, flip.
Fry 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.
Serve the Thai Seabream with Coconut Jasmine Rice.
Garnish with the crispy onions.