Sweet Soy Basa with Thai-Style Vegetables
over rice in black bean sauce with sesame seedsCalories
:
668 kcalProtein
:
35.5g proteinTotal
:
15 minutesDifficulty
:
EasyNew Ingredient
Allergens:
- Soja
- Gluten
- Tarwe
- Vis
- Sesamzaad
There is a new ingredient in your box! This Thai-style vegetable mix is a refreshing combination of pak choi, red onion, Chinese cabbage, bean sprouts and mangetout. It's perfect for stir-fries and super quick to prepare.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
White long grain rice
15 g
Black soybean paste
(Contains: Soja, Gluten, Tarwe)
5 g
Ginger paste
200 g
Thai-style vegetable mix with mangetout
1 piece
Basa fillet
(Contains: Vis)
2.5 g
Sesame seeds
(Contains: Sesamzaad)
½ sachet(s)
Nasi-bami spice mix
20 g
Ketjap manis
(Contains: Soja, Gluten, Tarwe)
10 milliliters
Soy sauce
(Contains: Soja, Gluten, Tarwe)
Not included in your delivery
to taste
Sambal
½ tablespoon
Cornstarch [or flour]
1 tablespoon
Sunflower oil
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2795 kJ
Calories668 kcal
Fat17.5 g
Saturated Fat2.8 g
Carbohydrate89.8 g
Sugar15.2 g
Dietary Fiber6.3 g
Protein35.5 g
Salt4.4 g
Potassium18.4 mg
Calcium1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the rice for 8 - 10 minutes, then drain and set aside.
- Heat a drizzle of sunflower oil in a large deep frying pan over medium high heat and fry the vegetable mix for 6 - 8 minutes.
- On a deep plate, combine the cornstarch with the nasi-bami spices.
2
- Pat dry the fish dry with kitchen paper, then season with salt and pepper.
- Coat the fish with the cornstarch mixture.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the fish for 2 - 3 minutes per side.
- Add half each of the ketjap and the soy sauce, then fry for 1 more minute.
3
- In a small bowl, combine the black bean paste with the ginger paste and a splash of water, along with the rest of the soy sauce and the ketjap.
- Season the vegetables with salt and pepper, then add the sauce and mix well to combine.
- Stir-fry for 1 - 2 minutes over high heat.
4
- Transfer the rice to the vegetables, along with some sambal as preferred. Toss well to combine.
- Serve everything on deep plates and garnish with the sesame seeds.
