Glazed Hake with Krupuk & Scallions

Name: Glazed Hake with Krupuk & Scallions over golden coconut rice with stir-fried vegetables
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 piece Garlic; 60 g Krupuk; 180 milliliters Coconut milk; 1 piece Courgette; 3 teaspoon Ground turmeric; 1 sachet(s) Korean-style spice mix; 150 g Jasmine rice; ½ bunch Scallions; 20 milliliters Soy sauce; 150 g Mangetout; 2 piece Skin-on hake fillet; 3 tablespoon Flour; 2 teaspoon Sambal; 2 tablespoon Sugar; 1 tablespoon Sunflower oil; ½ piece Low sodium vegetable stock cube; 50 milliliters Water; to taste Salt and pepper

over golden coconut rice with stir-fried vegetables

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Krupuk are crispy Indonesian crackers made from starch and various flavors like shrimp or garlic. These light, crunchy snacks add the perfect savory crunch to any meal.

Allergens:

Schaaldieren

•Tarwe

•Sesamzaad

•Soja

•Vis

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

½ piece

Garlic

30 g

Krupuk

(Contains: Schaaldieren May be present: Weekdieren, Vis)

90 milliliters

Coconut milk

½ piece

Courgette

1.5 teaspoon

Ground turmeric

½ sachet(s)

Korean-style spice mix

(Contains: Tarwe, Sesamzaad, Soja)

75 g

Jasmine rice

¼ bunch

Scallions

10 milliliters

Soy sauce

(Contains: Tarwe, Soja)

75 g

Mangetout

1 piece

Skin-on hake fillet

(Contains: Vis)

Not included in your delivery

1.5 tablespoon

Flour

1 teaspoon

Sambal

1 tablespoon

Sugar

½ tablespoon

Sunflower oil

¼ piece

Low sodium vegetable stock cube

25 milliliters

Water

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3769 kJ

Calories901 kcal

Fat34.3 g

Saturated Fat16.2 g

Carbohydrate113.1 g

Sugar20.6 g

Dietary Fiber9.2 g

Protein33.8 g

Salt4 g

Potassium98.8 mg

Calcium15.6 mg

Iron0.3 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.

Utensils

•Pan with Lid

•Deep Plate

•Wok or sautépan

•Paper Towel

•Tall-Sided Pan

Cooking Steps

Transfer the coconut milk and the turmeric to a pot or saucepan. Pour in the water and crumble in the stock cube (see pantry for amounts).
Bring to a boil, then reduce the heat to medium-low and add the rice. Boil for 10 - 12 minutes, covered, then drain if necessary and set aside.
Slice the courgette into crescents. Crush or mince the garlic. Finely chop the scallions and separate the white part from the greens.

Heat half of the sunflower oil in a wok or deep frying pan over medium-high heat. Fry the courgette with the mangetout and the white part of the scallions for 4 - 6 minutes.
Add the garlic and Korean-style spices and fry for 2 more minutes.
Transfer the flour to a deep plate. Pat the fish dry with kitchen paper and season with salt and pepper, then coat it with the flour.

Heat the rest of the sunflower oil in a frying pan over medium-high heat. Fry the fish on its skin for 2 – 3 minutes, then lower the heat and fry for 1 minute on the other side.
Remove the fish from the pan and set aside.
To the pan, add the sugar, soy sauce, sambal and water for the sauce (see pantry for amounts).
Reduce for 1 - 2 minutes over medium heat until it reaches a syrup-like consistency.