Basa with Coconut Noodles, Peanuts & Chili Oil
in fragrant yellow curry sauce with pak choi & coriander- Vis
- Gluten
- Tarwe
- Soja
- Mosterd
- Pinda's
- Mosterd
- Soja
- May contain traces of allergens
- Walnoten
- Paranoten
- Sesamzaad
- Noten
- Cashewnoten
- Amandelnoten
- Hazelnoten
- Macadamianoten
- Pistachenoten
- Pecannoten
.
Ingredients
100 g
Broccolini
1 piece
Basa fillet
(Contains: Vis)
220 g
Fresh udon noodles
(Contains: Gluten, Tarwe)
½ piece
Pak choi
60 milliliters
Coconut milk
5 g
Fresh coriander
5 g
Ginger paste
½ piece
Garlic
½ piece
Lime
1 piece
Onion
⅓ sachet(s)
Yellow curry paste
(Contains: Soja, Mosterd May be present: Mosterd, Soja)
½ sachet(s)
Yellow curry spices
1.5 teaspoon
Smoked paprika
4 milliliters
Chili oil
10 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
Not included in your delivery
150 milliliters
Low sodium vegetable stock
½ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Prepare the stock. Boil plenty of salted water in a pot or saucepan.
- Halve the broccolini lengthways and boil for 3 – 5 minutes, then drain and set aside.
- Discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate.
- Zest and quarter the lime. Chop the onion and crush or mince the garlic.
- Heat a light drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the onion, the garlic and the white part of the pak choi for 2 - 3 minutes.
- Add the ginger paste, the curry paste and the curry spices and fry for 1 minute.
- Add the coconut milk and the stock, then bring to the boil. Simmer for 4 - 5 minutes over a low heat.
Did you know... the pak choi in this recipe contains vitamin C, a nutrient that supports your nervous system.
- Heat a light drizzle of sunflower oil in a frying pan over medium-high heat and fry the fish for 3 minutes per side.
- Scatter over the smoked paprika, then season to taste with salt and pepper.
- Transfer the noodles and the green part of the pak choi to the curry. Simmer for 1 - 2 minutes.
- Add the lime zest and the juice of a quarter lime per person.
- In the meantime, roughly chop the coriander.
- Serve the noodles on plates, topped with the broccolini and the fish.
- Garnish with the coriander and the peanuts.
- Drizzle with the chili oil* and serve the rest of the lime wedges alongside.
*Take care, this ingredient is spicy! Use as preferred.
